百子櫃 ›
A mature coconut with the husk pared away to the smooth shell — thick flesh, little water — sold singly for double-boiling. The top is sawn off as a lid and the shell itself becomes the tureen: chicken, milk or fish maw steam inside it for hours, drawing out a deep coconut perfume.
Nature · neutral Flavour · sweet Meridians · spleen、stomach
In Cantonese food therapy the king coconut is used to nourish yin, moisten dryness and generate fluids, and slow-steamed coconut tureens are a traditional beauty-nourishing indulgence for autumn and winter.
Cut the top off to make a lidded tureen, pour the coconut water out and keep it, then put the ingredients and boiling water into the shell and double boil (隔水燉, covered and set over simmering water) for 4 hours. You can also just take the flesh, cut it into strips, and use an ordinary stewing pot.
泰國為主（亦有越南貨），去衣處理後出口 — Mature 椰皇 not observed online in the AU survey — in-store item; young coconuts are not a like-for-like substitute
Common at Asian grocers
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.