This is a light, chilled summer dessert that pairs prepared edible bird's nest with fresh ripe mango and coconut water. It is served cold, kept lightly sweetened so the fruit stays the star, and uses Ten Lei Yen's standard preparation method for the nest. Total hands-on time is short, with most of the schedule being soaking and chilling.
Key takeaways
- A light summer dessert: prepared edible bird's nest with fresh mango and coconut water, served chilled.
- Soak the dry nest 4 to 6 hours (or overnight), then double-boil for about 40 minutes.
- One dry nest weighs roughly 8 to 14 g and is generally enough for two servings.
- Keep the rock sugar light so the mango's natural sweetness leads.
Why this recipe suits summer
Warm-weather desserts work best when they are cool, refreshing, and not heavy. Fresh mango brings natural sweetness and a soft texture, coconut water keeps the dish clean and hydrating on the palate, and the prepared edible bird's nest adds its signature delicate, gently springy strands. Because the fruit does most of the sweetening, you only need a small amount of rock sugar.
Ingredients (serves 2)
- 1 dry edible bird's nest (approximately 8 to 14 g)
- 1 ripe mango, peeled and diced
- 200 ml fresh coconut water (or chilled coconut milk for a richer version)
- 20 to 30 g rock sugar, to taste
- Optional: fresh young coconut flesh strips and a few mint leaves to garnish
Method
- Soak. Place the dry bird's nest in a bowl of clean, room-temperature water and soak for 4 to 6 hours, or overnight, until it is fully expanded.
- Rinse. Drain the nest and rinse it gently. Pick out any fine feathers or small particles with tweezers.
- Double-boil. Put the soaked nest into a heatproof bowl with a little fresh water and the rock sugar. Set the bowl inside a covered pot of simmering water and double-boil for 40 minutes, until the strands are soft and translucent.
- Chill. Let the cooked nest cool to room temperature, then refrigerate until fully cold.
- Assemble. Divide the diced mango between two glasses, spoon in the chilled bird's nest, and pour fresh coconut water over the top. Garnish with coconut strips or mint.
- Serve. Enjoy immediately while cold.
Tips
- A double-boiler or steamer protects the delicate texture far better than boiling the nest directly in a pot.
- Keep the rock sugar light. A ripe mango is naturally sweet, so a little goes a long way.
- For a creamier dessert, replace the coconut water with chilled coconut milk.
- Other soft summer fruits such as honeydew, lychee, or peach can be used in place of mango.
Storage
Cooked bird's nest can be refrigerated in a clean, covered container and used within 3 to 5 days. Add the fruit and coconut only when you are ready to serve, so the dish stays fresh. Unopened dry bird's nest keeps for 2 to 3 years in a cool, dry place away from direct sunlight.
Related reading
FAQ
Can I prepare this ahead of time? Yes. Cook and chill the bird's nest in advance, then add mango and coconut just before serving.
Is it sweet enough with so little sugar? Ripe mango adds plenty of natural sweetness, so only a small amount of rock sugar is needed.
Can I serve it warm instead? This version is designed to be served chilled for summer. In cooler months you can enjoy the prepared nest warm.
How much dry nest should I use? Each dry nest weighs approximately 8 to 14 g and expands considerably once soaked and cooked. One nest is generally enough for about two servings.
