GC Food’s R&D Department
On hot days, coconut dessert soup is a creative and refreshing treat. The natural sweetness of nipa palm coconut combines with the rich, creamy taste of various toppings to create a nourishing dessert. In the article below, let’s explore the authentic recipe along with key tips for selecting and preparing the ingredients.
1. Ingredients for coconut dessert soup
To cook a fragrant, rich and refreshing pot of coconut dessert soup, you need to prepare all the necessary ingredients. Below is the ingredient list and measurements for about 2 - 3 servings:
200g nipa palm coconut
150g coconut jelly (optional, for a chewy topping)
100g black-eyed peas
100g hyacinth beans
100g lotus seeds
100g mung beans (Da Lat white beans)
20g dried seaweed
50g coconut cream powder
4 teaspoons tapioca starch
1 bunch pandan leaves
100g rock sugar
½ teaspoon salt
550ml water
2. Authentic coconut dessert soup recipe like at dessert shops
Once all the ingredients are prepared, you can make coconut dessert soup at home by following the detailed steps below.
2.1 Step 1: Preparing the ingredients
Beans and lotus seeds: Soak for at least 4 - 6 hours or overnight until softened, then rinse thoroughly with clean water.
Dried seaweed: Soak in water for 10 - 15 minutes until it becomes soft.
Tapioca starch: Soak for 15 - 45 minutes so the starch softens and does not clump during cooking.
Nipa palm coconut: Firmly crack the coconut cluster to release individual fruits, split each one in half and scrape out the flesh with a spoon. Rinse the coconut flesh with clean water and drain well.
Pandan leaves: Wash thoroughly and tie into a neat knot.
2.2 Step 2: Boiling the beans, lotus seeds and preparing coconut milk
Bring a pot of water to a boil, then add the white beans, hyacinth beans, black-eyed peas and lotus seeds. Boil for about 20 - 30 minutes until tender, then remove and drain.
Mix 50g of coconut cream powder with 250ml of water and stir well. Place over low heat and cook for about 10 minutes until smooth and slightly thickened, then turn off the heat.
2.3 Step 3: Cooking the coconut dessert soup
Place a pot over the stove and add 300ml of water, 100g of rock sugar, pandan leaves and the prepared nipa palm coconut. Cook over medium heat for about 10 minutes.
Next, add the tapioca starch, the boiled beans and ½ teaspoon of salt. Continue cooking for another 10 minutes.
Once the mixture comes to a boil, remove the pandan leaves, then pour in all the prepared coconut milk and simmer for an additional 7 - 10 minutes. Adjust the seasoning to taste. If desired, add coconut jelly and cook for 1 - 2 more minutes before turning off the heat.
After cooking, ladle the coconut dessert soup into bowls and sprinkle with roasted peanuts for extra crunch. For a chilled version, add ice or refrigerate the dessert soup for about 30 minutes before serving.
This recipe is suggested by the team at G.C Food Joint Stock Company (GC Food), proudly an internationally certified coconut jelly manufacturer.
3. Notes on selecting ingredients
To achieve a fresh flavor and appealing color for coconut dessert soup, careful ingredient selection is the most important step. Below are some useful tips you can follow:
Nipa palm coconut: Choose coconuts that are still in whole clusters, with dark brown shells, free from cracks or signs of wilting. Young coconuts with soft, slightly chewy flesh are more suitable for dessert soup than mature ones with a firmer texture.
Beans: Select dried beans that are free from moisture or mold and have a clearly indicated expiration date.
Lotus seeds: Choose fresh lotus seeds or dried ones that are not discolored. Overmature seeds tend to become hard when cooked in dessert soup.
4. Where to buy coconut jelly to ensure food safety
If you would like to add coconut jelly to the coconut dessert soup for extra appeal, you can choose GC Food’s coconut jelly. It offers a perfectly crisp texture and a light, refreshing sweetness, making it an ideal topping for cooling desserts. With a closed-loop production process that meets international standards, GC Food ensures consistent quality and food safety.
The article above has shared the secret to making coconut dessert soup, a familiar cooling treat from Vietnam’s Mekong Delta. By preparing all the ingredients and following the steps in this recipe, you can easily recreate a refreshingly chilled dessert with authentic shop-style flavor. You may also explore other recipes or learn more about G.C Joint Stock Company in the about us section.
This article is compiled by the GC Food Team - Experts in natural ingredients.