Red Rubies in Coconut Milk

Name: Red Rubies in Coconut Milk
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup canned water chestnuts, diced; 1 tsp red food coloring; 1/2 cup tapioca starch; 2 cups full-fat coconut milk; 1/2 cup granulated sugar; 1/4 tsp salt; 2 cups crushed ice

A refreshing chilled Thai dessert featuring crunchy water chestnuts coated in translucent tapioca served in sweet coconut milk.

30 minMediumServes 4240 cal/serving

ThaiDessertStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

1 cup canned water chestnuts, diced
1 tsp red food coloring
1/2 cup tapioca starch
2 cups full-fat coconut milk
1/2 cup granulated sugar
1/4 tsp salt
2 cups crushed ice

Instructions

1

In a saucepan over medium heat, combine 2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt.
2

Stir until the sugar dissolves completely, then remove from heat and chill in the refrigerator.
3

In a bowl, toss 1 cup diced canned water chestnuts with 1 tsp red food coloring until evenly tinted red.
4

Add 1/2 cup tapioca starch to the chestnuts and toss thoroughly to coat every piece.
5

Bring a pot of water to a boil and add the coated chestnuts.
6

Boil for 2 minutes until they float, then transfer immediately to a bowl of ice water.
7

Drain the chilled rubies and divide into bowls with the sweetened coconut milk and 2 cups crushed ice.

Questions

How long does Red Rubies in Coconut Milk keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Red Rubies in Coconut Milk?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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