Fine, delicate flavours and almost invisible white mushrooms, spooned out of a coconut shell, make for an entirely heavenly experience. This airy recipe relies on white fungus, which looks like a sponge, with its body of pores and channels, which allow water and air to circulate through. When soaked in water, the fungus turns translucent, which explains why it is also known as snow fungus due to its soft, white, fluffy appearance.
For the soup
Empty the coconut of its juice. Mix the egg whites with the coconut juice. Heat the milk with the panela sugar until the sugar has completely melted. Remove from the heat and whisk into the egg white mixture. Cut up the fungus into individual petal shaped pieces and place inside the empty coconut. Pour over the milk mix until the coconut is 2/3 full. Add the pandan leaves or lemongrass stalk to taste. Cover tightly with aluminium foil and place in a bain marie of simmering water for about 45 minutes.