Boil the lotus seeds until tender. Peel and pit the longan. Peel and thinly slice the water chestnuts. Cut the young coconut meat into thin strips. Peel the aloe vera, rinse off the slime, and cut into small cubes. Once prepped, stuff each pitted longan with a cooked lotus seed.

Bring 6 1/3 cups water (about 1.5 liters) to a boil, add the rock sugar, and stir until dissolved. Add the water chestnuts and cook until tender. Add the stuffed longan and lotus seeds, then adjust the sweetness to your taste. Finally, add the aloe vera and let it simmer briefly before turning off the heat.

When serving, sprinkle the young coconut strips and chia seeds on top. Enjoy warm or chilled.