Sweet water chestnuts with coconut cream

Name: Sweet water chestnuts with coconut cream
Cuisine: Thai
Ingredients: 2 x 225 g cans water chestnuts, drained and cut into small pieces; 150 g/5 oz tapioca flour; 10 drops of red food colouring; 325 ml/11 fl oz water; 250 g/9 oz Demerara, palm or soft brown sugar; 250 g/9 oz Demerara, palm or soft brown sugar; 250 g/9 oz Demerara, palm or soft brown sugar; 185 ml/6½ fl oz coconut cream; a pinch of salt

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

10 drops of red food colouring
325 ml/11 fl oz water<

Asia
Thailand
Dessert
Vegan
Gluten-free

Method

Mix the red food colouring with 75 ml/3 fl oz of the water in a bowl. Drop in the pieces of water chestnut and leave until they turn pink (10–15 minutes), then drain and leave to dry.<