Preparation materials: 40 grams of coconut flakes, 1 pear, 5 figs, 10 grams of root, 3 grams of rehmannia glutinosa, 3000 grams of water, 40 grams of rock sugar, 50 grams of white cold powder.

1, ready to all the materials, Sydney washed and cut into small pieces spare.

2, clean all the materials, and then put into the container, add the right amount of water to soak for 30 minutes.

3, 30 minutes later, all the materials out of the drain, and then put into the pot, add 3000 grams of water, high fire boil, turn to medium heat and cook for 2 hours.

4, 2 hours later, fish out all the ingredients, and then scoop out 300 grams of sorbet water to cool and set aside.

5. In the remaining pear water, pour in the white coolant and stir well.

6, in the scooped out 300 grams of sorbet water into the icing sugar, wait for the icing sugar melting, 300 grams of sorbet water into the white cool powder water.

7, the mixed liquid, placed on the fire, boil again.

8, after boiling, pour into a heat-resistant bottle, so the seabed coconut pear cream is ready.