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Thap thim krawp (mock pomegranate seeds in coconut ice syrup)

Serves: 1
Ingredients
Canned water chestnut, cut into small cubes 1 cup
Tapioca flour 1/2 cup
Sugar 150 gms
Coconut milk 3/4 cup
Water 3/4 cup
Red food colouring a pinch
Crushed ice
Method
Mix the food colouring with some water. Soak the water chestnut for 10 minutes, drain and coat with tapioca flour.
Shake off any excess flour.
Bring water to a boil, put in the floured water chestnut. Boil until they float to the surface.
Remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.
Combine the sugar and water in a pan, boil over medium heat until it becomes syrupy.
Add the coconut milk and stir to combine.
Remove from heat.
Mix 3 tablespoons of the boiled water chestnut - or the mock pomegranate seeds - with sufficient amounts of syrup and topping with the boiled coconut milk. You can add some crushed ice before serving.
Tip: Tapioca flour can be substituted by corn flour.

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