Apart from milk, the water, flesh and nut of the coconut can be used in cooking to yield a nutritious, naturally sweet dish.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 1 large old coconut
- 500g chicken, skinned and cut into bite-sized pieces
- 6g tong sum
- 6g yuk chuk
- 6 kei chi (goji berries)
- 3 dried Chinese red dates, seeded
- 1/2tsp salt, or to taste
- 300ml hot water
- Remove the top of the coconut and keep it as a lid. Drain off the coconut water, but do not remove the flesh.
- Place the coconut in a fairly big bowl. Fill the bowl with enough water to cover more than half the coconut.
- Scald the chicken in a pot of boiling water. Rinse the herbs, kei chi and dates.
- Put the chicken together with herbs, berries, dates and salt in the coconut and pour in the hot water. Cover coconut with the lid.
- Place the bowl with the coconut into a steamer and steam over simmering water for about 2 hours.
- Serve the soup in the coconut or transfer to a serving bowl.