The invention discloses anti-allergic seafood shredded-coconut-flesh moon cake stuffing. The anti-allergic seafood shredded-coconut-flesh moon cake stuffing is characterized by the following aspects:the anti-allergic seafood shredded-coconut-flesh moon cake stuffing is prepared from the following raw materials of shredded coconut flesh, prawns, mantis shrimps, sour cheese, grape fruits, olive oil, sesame seed oil and so on. And a processing method of the anti-allergic seafood shredded-coconut-flesh moon cake stuffing comprises the following steps: (1) performing pretreatment on shrimp meat, namely soaking shrimp meat in yellow wine, and carrying out sealed immersion in a treatment solution; (2) carrying out cooking, namely steaming the pretreated shrimp meat with green tea water, coolingthe cooked shrimp meat, and pressing the cooled shrimp meat into shrimp pulp; (3) carrying out low-temperature fermentation, namely adding grape fruit pulp and the sour cheese into the shredded coconut flesh, carrying out stirring and mixing, and carrying out constant-temperature standing; (4) carrying out auxiliary material processing, namely respectively stir-frying and crushing peanut kernels,apricot kernels, black sesame seed and the like, and carrying out mixing; (5) preparing stuffing, namely adding the steamed shrimp pulp into the mixed shredded coconut flesh, carrying out stirring andmixing, adding the auxiliary material, the olive oil, the sesame seed oil, ginkgo leaf powder, and carrying out mixing; and (6) carrying out stewing, namely covering the preliminarily prepared stuffing by using mint leaves, carrying out coating by using a food preservative film, and carrying out stewing.