Have you ever come across traditional soups that are served in a coconut? The last time I had was during a trip to Guangzhou.

Indeed a Guangdong or Cantonese favourite, to have this traditional Foshan classic served in this manner, with a selection of Chinese herbs. Double-boiled directly in the coconut, the refreshing coconut juice and meat, blends together with the nourishing goodness of the herbs adding a hint of natural sweetness. Of course you can also have a taste of some cooked coconut flesh. Feels really healthy, but it might be an acquired taste as a boiled coconut might not be of a familiar taste.