Preparation materials
200g young coconut flesh
100g of breadfruit powder
150ml coconut milk
80g of rock sugar or granulated sugar
1 bunch of pineapple leaves
1/2 teaspoon salt
1 liter of filtered water
How to do
Step 1: Pre-processing young coconut
Wash the young coconut flesh and cut into strands or bite-sized pieces. You should choose soft young coconuts so that the sweet soup is lightly fatty and easier to eat.
If the coconut flesh is too thick, it can be thinned so that it is not hard when cooked.
Step 2: Boil breadfruit flour
Preliminarily blanch the dough and put it in a pot of boiling water to boil until the dough grains become clear.
Then take out the batter and soak it immediately in cold water to maintain its chewiness and softness and prevent it from sticking together.
Step 3: Boil tea
Put filtered water and pandan leaves in a pot, boil for about 5 minutes to create a light aroma.
Next, add sugar and a little salt and stir well until completely dissolved.
Step 4: Add young coconut and coconut milk
Put young coconut flesh in a sweet soup pot, cook for about 3-5 minutes to let the coconut absorb its sweetness.
Continue to add flour and coconut milk, stir gently over low heat. Do not cook for too long after adding coconut milk to maintain natural aroma.
Step 5: Complete the sweet soup
Scoop sweet soup into bowls or glasses, you can use it hot or add ice depending on your preference.
Young coconut and pineapple leaf sweet soup has a light sweet and fatty taste from coconut milk mixed with the chewiness and softness of tapioca flour, suitable for making a cooling dish at home.
