350g fresh sea coconut
2 tbsp sweet almonds washed and soaked for 30 minutes
2 tbsp bitter almonds
125g rock sugar
12 red dates, seeds removed
1 tbsp kei chi
1.3 litres water
2 pandan leaves, knotted
Peel the sea coconut, wash, then cut into thick slices.
Combine the sea coconut, sweet and bitter almonds and rock sugar in a slow cooker. Stew over low heat for 2 hours.
Add red dates, kei chi and pandan leaves and continue to stew for an extra 30 minutes.
Remove the pandan leaves and serve the sweet soup immediately.