Sea Coconut and Snow Fungus Pear Soup
A silky, refreshing Cantonese dessert soup featuring tender sea coconut, soft snow fungus, and sweet pear. This traditional comfort soup is gently sweetened and perfect warm or chilled.
Story
A beloved classic in Cantonese cuisine, this gently sweetened soup is traditionally served as a refreshing end to a meal or as a soothing treat. The snow fungus softens into delicate, cloud-like ribbons while the pear becomes buttery soft.
Ingredients
dried sea coconut
30g
dried snow fungus
15g
asian pear (nashi or snow pear)
1 large
rock sugar
60g (adjust to taste)
water
1.5 liters
Instructions
1
Soak the dried ingredients
Place the sea coconut and snow fungus in separate bowls. Cover with warm water and let them soften for about 30 minutes. The sea coconut will expand and become pliable, while the snow fungus will open up into soft, ruffled ribbons.
2
Clean and prepare
Drain both ingredients and rinse under cool water. Trim the tough center stem from the snow fungus and cut into bite-sized pieces. Peel the pear, core it, and cut into wedges or chunks.
3
Simmer until silky
Add the sea coconut, snow fungus, and pear to a large pot with the water. Bring to a gentle boil over medium-high heat, then reduce to low and let it simmer uncovered for about 1 to 1.5 hours. The soup should become slightly thick and the fruit very tender.
4
Sweeten and serve
Add the rock sugar and stir until dissolved. Taste and adjust sweetness if needed. Serve warm, or let cool and chill for a refreshing cold treat.
