Thai Jewels and Fruits on Crushed Coconut Ice

Name: Thai Jewels and Fruits on Crushed Coconut Ice
Yield: Makes 6 servings
Cuisine: Thai
Ingredients: 1½ teaspoons green pandan paste, preferably Koepoe-Koepoe brand; 1 vanilla bean, halved lengthwise and seeds scraped; ¾ cup palm sugar; 3 cups tapioca starch; 1 cup granulated sugar; 1 teaspoon salt; 3½ cups coconut milk; 1 cup thinly sliced jackfruit; 1 cup diced red papaya; Salt; 2 vanilla beans, halved lengthwise and seeds scraped; 1 cup palm seeds, rinsed and quartered; Two 10½-ounce bottles coconut juice, preferably Bangkok Market brand; 1 cup whole milk; ½ cup red sala syrup, preferably Hale’s Blue Boy brand, available in Thai markets; 9 ounces fresh water chestnuts, peeled and cut into ¼-inch dice (about 2 cups); 1 tablespoon mali syrup

Preparation info

Makes
6
servings

Difficulty
Complex

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Phenomenal in taste and appearance, this complex dessert contains bizarre ingredients and techniques, though at its heart is an assortment of different fruits. (There’s some shopping to do, but you can find these unusual ingredients in most well-stocked Thai or Chinese markets.) Water chestnuts-considered a fruit in Thailand-are the real attraction here. Mango, passion fruit, kiwi, Asian pear, or pomegranate seeds can be substituted for any of the fruits below. In any case, the goal is diff