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–+ servings

Tub Tim Grob Water Chestnut Coconut Milk

Ruby-red cubes of water chestnut in cold coconut milk — Thailand's most refreshing dessert, naturally low-carb and spectacularly presented.
Print Recipe
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Thai
Servings: 4 servings
Calories: 185kcal

Ingredients

  • 200 g water chestnuts canned, drained and cubed
  • 100 g konjac jelly diced into small cubes
  • 400 ml coconut cream
  • 200 ml water
  • 3 tbsp erythritol
  • Few drops red food colouring
  • Crushed ice to serve
  • Pandan leaves for infusion (optional)

Instructions

  • Toss water chestnut cubes in red food colouring until coated.
  • Blanch in boiling water 2 minutes. The coating becomes translucent and jelly-like.
  • Drain and cool in iced water.
  • Simmer coconut cream with water, erythritol, and pandan. Cool.
  • Add konjac jelly cubes to the coconut milk.
  • Serve over crushed ice with the red water chestnuts.

Nutrition

Serving: 1serving | Calories: 185kcal | Protein: 2g | Fat: 16g | Fiber: 3g
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