Coconut Boat

Coconut Boat

　　Coconut Boat

　　The coconut boat is snow-white in color, translucent and glossy.

　　Also known as "Pearl Willow Coconut Boat," it is made by stuffing glutinous rice and seasonings into a fresh coconut and cooking it, exuding a strong tropical coconut aroma. It is generally only popular among local communities in coconut-growing areas, with only a few restaurants selling it as a product.

　　Coconut Boat Ingredients: 1000 grams of glutinous rice, 1 coconut, 200 grams of white sugar, 200 grams of light fresh milk (boiling water can also be used).

　　How to Make Coconut Boat: 1. Wash the glutinous rice, soak for several hours, then drain and dry before use. 2. Select a fresh, young coconut filled with white pulp, peel off the outer husk and hard shell, remove the whole flesh section, cut a small opening at the top and leave the lid, pour out the coconut water, stuff the glutinous rice into the coconut cavity, then add sugar and fresh coconut juice, pour in light fresh milk or boiling water, seal tightly with the coconut lid, tie securely, place in a pot of water, cover and bring to a boil over high heat, then simmer on low heat for about 3–4 hours until the glutinous rice is fully cooked and expanded. Remove from heat. 3. After the cooked coconut glutinous rice has cooled naturally, use a knife to slice it vertically into several boat-shaped pieces that are pointed at both ends and wider in the middle, then arrange on a plate to serve.

　　Characteristics of Coconut Boat: The coconut flesh and glutinous rice are tightly integrated, snow-white in color, glossy and translucent like pearls (hence the nickname “Pearl Coconut Boat”). It has a delightful contrast between soft and firm textures, combining chewiness with a delicate crumbly feel. Savor it slowly, and you’ll enjoy a rich coconut aroma with a sweet and refreshing taste.