About this recipe

✨

Recipe highlight

Why you’ll love it

Bright ruby pearls, icy coconut syrup, and a cool silky finish make this Thai dessert feel elegant, vivid, and instantly unforgettable. 🥥

Ingredients

• 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) dairy
• 💧 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

• 1 Color the water chestnuts Toss the diced water chestnuts with the red syrup and let them soak 10 min so they take on their ruby color. ❤️
• 2 Coat with tapioca starch Drain lightly, then toss the red chestnuts in tapioca starch until each cube is fully coated. 🌽
• 3 Shake off excess starch Place the coated pieces in a sieve and shake gently so only a thin even layer remains. 🥣
• 4 Boil the rubies Drop the coated chestnuts into boiling water and cook 2–3 min until they float and turn glossy. 🔥
• 5 Chill the rubies Transfer them straight into cold water or ice water so they stay springy and separate. ❄️
• 6 Make the coconut syrup Combine coconut milk, water, sugar, salt, and pandan if using, then warm gently just until the sugar dissolves. 🥥
• 7 Cool the syrup Let the coconut syrup cool completely, then chill it well so the dessert tastes clean and refreshing. 🧊
• 8 Assemble and serve Fill serving bowls or glasses with crushed ice, spoon in the ruby chestnuts, and pour over the cold coconut syrup. 🍽️

Timing details

Nutrition

Estimated values per serving.

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