Tub Tim Krob is one of Thailand’s most striking desserts, made with jewel like red water chestnuts coated in tapioca starch and served in chilled coconut syrup. It is cold, glossy, lightly chewy, and deeply refreshing, with a beautiful contrast between creamy coconut and crisp ruby centers. ❤️
Hook ✨
Bright ruby pearls, icy coconut syrup, and a cool silky finish make this Thai dessert feel elegant, vivid, and instantly unforgettable. 🥥
Ingredients
Servings: 4
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Ruby pearls
🔴 225 g water chestnuts, drained and diced small (1½ cups / 8 oz)
❤️ 80 ml red syrup or red food coloring mixed with water (⅓ cup / 2.7 fl oz)
🌽 120 g tapioca starch (1 cup / 4.2 oz)
Coconut syrup
🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz)
💧 250 ml water (1 cup / 8.5 fl oz)
🍬 70 g sugar (⅓ cup / 2.5 oz)
🧂 1 g salt (¼ tsp / 0.03 oz)
For serving
🧊 300 g crushed ice (about 2½ cups / 10.5 oz)
🌿 1 pandan leaf, optional
Preparation
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Total Time
⏱ Prep: 20 min
🔥 Cook/Bake: 5 min
🛋 Rest: 20 min
⏰ Total: 45 min
Nutritional Value
🔥 Calories: ~190 kcal
💪 Protein: ~1 g
🌾 Carbohydrates: ~30 g
🧈 Fat: ~8 g
🥗 Fiber: ~1 g
🔥 190 kcal💪 1 g protein🍞 30 g carbs🧈 8 g fat🌾 1 g fiber
Macro Split (kcal)
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Macro grams
Advice
Serve it very cold with plenty of crushed ice because Tub Tim Krob is at its best when the coconut syrup feels icy and fresh. 🧊
Why it works 💡
The water chestnuts stay crisp inside while the tapioca coating turns chewy outside, giving the dessert its famous ruby texture against the soft coconut syrup. ❤️
Twist 🌶️
Add 100 g young coconut strips (1 cup / 3.5 oz) for an even more luxurious tropical version with extra texture. 🥥
Status
Cold coconut syrup and bright ruby pearls make this Thai dessert vivid, elegant, and one of the most memorable sweets on the table. ❤️🥥
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#desserts
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#thai_cuisine
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