Coconut Jelly with Sago and Milk

Inspired by Shunde's traditional coconut milk dessert, pastry chef Hu Xiuyun created this tropical twist by combining fragrant Thai young coconut with silky steamed milk. The coconut is hollowed out and filled with a rich milk-and-egg mixture, then gently steamed before being topped with sweet young coconut jelly. The result is a dessert with layers of creamy, chewy, and refreshing textures that has become a favorite across Southeast Asia, earning it the nickname "the edible coconut."