Thai Red Rubies in Sweet Coconut Milk

Watcharee's Thai Red Rubies in Sweet Coconut Milk is a refreshing Thai dessert made with diced water chestnuts soaked in red syrup, coated in tapioca flour, and cooked until chewy and jewel-like. Serve the red rubies over crushed ice with sweet coconut milk, and add jackfruit, young coconut, or palm seeds for extra texture.

Author

Watcharee Limanon

Prep Time

30 minutes

Cook Time

10 minutes

Servings

2

Category

Dessert

Cuisine

Thai

Ingredients

• 200g Diced water chestnuts
• 100g Hale’s Blue Boy Thai Red syrup
• 100g Tapioca flour
• 300g Coconut milk
• 180g Sugar

Directions

1. Add red syrup (or substitute with beetroot juice) to a mixing bowl. Soak diced water chestnuts in the red syrup for 30 minutes until water chestnuts resemble the color of rubies.
2. Add tapioca flour to a mixing bowl. Toss water chestnuts in the tapioca flour until evenly coated. Sift off excess flour.
3. In a large saucepan, bring water to a boil over high heat. Add the coated water chestnuts to the saucepan, stir and separate the water chestnuts to prevent them from sticking together while cooking. Remove water chestnuts that float to the surface when cooked and soak them in ice or cold water to cool down.
4. Mix together coconut milk and sugar until well blend to make coconut milk syrup.
5. To serve, spoon rubies into small bowls, add crushed ice and pour in coconut milk syrup. Add shredded jackfruit, shredded young coconut or palm seeds, which are sold in Asian markets, to jazz up your Thai dessert.