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Ingredients
- Serves 6 people
3 cups coconut milk
4 pandan leaves (knotted)
1 cup white sugar
½ cup water
150 g tapioca flour
1.5 cups water chestnuts (peeled)
20 drops red food coloring (mix with 2 tbsp water)
2 cups water
200 g ripe jackfruit (sliced)
3 cups ice cubes
1.5 L water
1 lime (quartered)
seed from 1 pomegranate
juice from 1 pomegranate
Red Ruby with Jackfruit in Coconut Milk
The whole dessert is a cocktail of shaken sweet fruits, assembled like jewels in a glass. You have glowing red chestnut gummies, fresh floral jackfruit, juicy bursts of pomegranate and sweet creamy coconut milk ribboning through the glass. For a trace of zesty sourness, hook a lime to the mouth of the glass and serve straight from the fridge to get a lovely chilled effect.
- Easy
- 20 min
- 20 min
- 15 min
- 2 steps
- 15 Ingredients
- Easy
- 2 steps
- 15 Ingredients
- 20 min
- 20 min
- 15 min
Instructions
-
Prepare coconut milk mixture
- In a saucepan, pour coconut milk, pandan and sugar and ½ cup water to simmer until just hot. Take it off the heat, pour mixture into a jug and set aside to cool.
-
Make water chestnut jellies
- Next, cut the water chestnuts into small cubes. Toss them into a mixing bowl and pour in the food colouring mixture till nice and red.
- Use a sieve to drain the colouring from the chestnut cubes. Set chestnut aside.
- Using a large ziplock bag, pour in tapioca flour and chestnut cubes. Shake the bag vigorously, making sure each chestnut is evenly coated with flour.
- Empty the bag into a sieve to shake off the excess flour from chestnuts.
- Prepare a large bowl with an ice water bath.
- Bring the 2 cups of water to boil in a saucepan, then cook the water chestnut in batches for a minute each, then remove and plungethem immediately into an icebath.
- Strain the water chestnut jewels into a bowl and set aside for assembly.
-
Add crushed ice
- To make the crushed ice, pour ice cubes into your blender and use to Pulse mode to finely crush the ice.
-
Assemble
- To assemble, first spoon a tablespoon of ruby red chestnuts at the bottom of the serving glass, followed by jackfruit, coconut milk, another layer of chestnuts and pomegranate fruits. Spoon heavy scoops of ice, followed by a garnish of jackfruit, pomegranate fruits and drizzle with pomegranate juice.
Plate and Serve!
Hook a lime to the mouth of the glass. Serve cold!
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Ingredients
- Serves 6 people
-
3 cups coconut milk
-
4 pandan leaves (knotted)
-
1 cup white sugar
-
½ cup water
-
150 g tapioca flour
-
1.5 cups water chestnuts (peeled)
-
20 drops red food coloring (mix with 2 tbsp water)
-
2 cups water
-
200 g ripe jackfruit (sliced)
-
3 cups ice cubes
-
1.5 L water
-
1 lime (quartered)
-
seed from 1 pomegranate
-
juice from 1 pomegranate
Nutrition
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