Ingredients

  • 4-6 servings
  • 500 ml fresh coconut water

  • 120 ml water

  • 110 g sugar

  • 1 pandan leaf

  • 200 g water chestnut

  • ½ tsp red food coloring

  • 60 ml water

  • 120 g tapioca flour

  • 60 g arrowroot flour

  • 500 ml fresh coconut cream (thick part)

  • young coconut flesh for serving

Tub Tim Krob (Water Chestnut with Coconut and Coconut Water Granita)
Recipe Courtesy of
Max Wittawat

Tub Tim Krob (Water Chestnut with Coconut and Coconut Water Granita)

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One of Thailand’s most popular desserts, also known as Red Ruby which consists of a delicious mix of small reddish water chestnuts coated with tapioca flour, served with sweetened coconut cream and coconut granita. Perfect for hot weather!
  • Easy
  • 120 min
  • 30 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 120 min
  • 30 min
  • 15 min

Directions

  1. Make coconut granita

    • Put coconut water into a tray and put it in the freezer. Every 30 minutes, use a fork to break the ice. 

    • Repeat the step until the coconut water becomes flaky crystal. 

    • Set aside in the freezer.



  2. Make sugar syrup

    • Bring water, sugar and pandan leaf to boil. 

    • Remove from heat, let it cool down and keep it in the refrigerator.



  3. Prepare water chestnuts

    • Dice water chestnuts into small cubes 1cm x 1cm. 

    • Mix food coloring and water together and stir in diced water chestnuts. Let them sit for 5minutes. 

    • Mix tapioca and arrowroot flour together. 

    • Toss water chestnuts with the flour mixture until completely coated. 

    • Bring water to vigorously boil and put the coated water chestnuts. 

    • Cook until the chestnuts float and turn translucent. 

    • Remove the chestnuts with a strainer and transfer into ice water.



Assemble and serve!

  • Put about 40g of cooked chestnuts, 100ml of coconut cream, 2-3 tbs of syrup (depends on how sweet you like) in a serving bowl. 

  • Add coconut water granita on top and young coconut flesh.

Assemble and serve!
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    Ingredients
    • 4-6 servings
    • 500 ml fresh coconut water

    • 120 ml water

    • 110 g sugar

    • 1 pandan leaf

    • 200 g water chestnut

    • ½ tsp red food coloring

    • 60 ml water

    • 120 g tapioca flour

    • 60 g arrowroot flour

    • 500 ml fresh coconut cream (thick part)

    • young coconut flesh for serving

    Nutrition
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