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
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.
Bring water, sugar and pandan leaf to boil.
Remove from heat, let it cool down and keep it in the refrigerator.
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.
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.