Mock Pomegranate Seeds in Coconut Ice Syrup Dessert Recipe

INGREDIENTS:
1 cup canned water chestnut, cut into small cubes
1/2 cup tapioca flour
150 grams sugar
3/4 cup coconut milk
3/4 cup water
Red food coloring, crushed ice

PREPARATION:
1. Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour. Shake off any excess flour.

2. 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.

3. Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy. Add the coconut milk and stir to combine. Remove from the heat.

4. Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.

Tip: Tapioca flour can be substituted by com flour.