March 17, 2016

Coconut & White Fungus Dessert 椰子炖银耳


4 young coconuts
Half cup of water
One large White fungus
Rock sugar


  1. Soak the white fungus until fully bloomed. Trim away the yellowish parts before chopping coarsely.
  2. Pour coconut juice into a slow cooker.
  3. Scrap out the coconut flesh from 3 coconuts. I find that flesh from 4 coconuts are too much.
  4. Simmer the white fungus and coconut flesh in the coconut juice and water until desired texture. I used a slow cooker.
  5. Add a small amount of rock sugar to taste and stir to dissolve.
  6. Serve warm or chilled.