Nata de Coco Sweet Soup

Ingredients

In this adaptation of the Filipino Nata de Coco, we have incorporated the flavors and techniques of Overseas Chinese cuisine. The original Filipino version often uses coconut water as the base, while in this recipe, we have replaced it with coconut milk to achieve a richer and creamier texture. Additionally, we have infused the soup with pandan leaves, a common ingredient in Chinese desserts, to add a unique fragrance and flavor profile. We alse have the original recipe for Nata de coco, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 cup (150g) Nata de Coco 1 cup (150g) Nata de Coco
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, water, and sugar. Stir well to dissolve the sugar.
2. 2.
   Add the Nata de Coco and pandan leaves to the saucepan.
3. 3.
   Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
4. 4.
   Allow the soup to simmer for 10-15 minutes, until the flavors are well combined.
5. 5.
   Remove the pandan leaves and discard.
6. 6.
   Serve the Nata de Coco Sweet Soup warm or chilled, according to your preference.

Treat your ingredients with care...

• Nata de Coco — Ensure that the Nata de Coco is well-drained before adding it to the soup to prevent excess liquid in the final dish.

Tips & Tricks

• For a creamier texture, you can substitute half of the coconut milk with coconut cream.
• If pandan leaves are not available, you can use a few drops of pandan essence as a substitute.
• Adjust the sweetness of the soup by adding more or less sugar according to your preference.
• To add a refreshing twist, you can serve the soup with a squeeze of lime juice.
• For an extra indulgence, top the soup with a dollop of coconut whipped cream before serving.

Serving advice

Serve the Nata de Coco Sweet Soup in small bowls or dessert glasses. Garnish with a sprinkle of toasted coconut flakes or a drizzle of coconut syrup for an added touch of elegance.

Presentation advice

To enhance the visual appeal, serve the Nata de Coco Sweet Soup in clear glass bowls or cups, allowing the vibrant colors of the Nata de Coco to shine through the creamy coconut milk.