Coconut meats, tropical jelly, and a variety of canned tropical fruits are soaked in a rich bath of coconut milk and served chilled over bright red water chestnuts.
20oz(567g)can ripe jackfruit in syrupdrained and sliced into thin strips
20oz(567g)can lycheesliced in half (reserve syrup)
20oz(567g)can longandrained and sliced in half
20oz(567g)can ai-yu jellydrained and cubed
20oz(567g)can toddy palm seedsdrained
15oz(425g)can young coconut meat in syrupreserve the syrup, sliced thinly
13.5oz(383ml)can full fat coconut milk
Instructions
Dice water chestnuts into small (¼”) pieces and pat dry to remove any excess moisture. Add to a bowl, then add in a few drops of red food coloring and stir until evenly coated.
Add in tapioca starch and toss thoroughly to coat. Sift out any excess flour through a colander.
Bring a few inches of water to a boil. Prepare a large bowl with ice water and set aside.
In two batches (or more if using a small pot), use a slotted spoon to add the water chestnuts to the boiling water. Stir to prevent sticking. Simmer until they float to the top, then use slotted spoon to transfer to the ice bath. Repeat with remaining batch.
Let the red rubies sit in cold water for 10-15 minutes before draining.
Prepare all of the fruit and add to a large bowl.
Whisk together the coconut milk and reserved syrup from the coconut. Taste. If it’s not sweet enough, add some of the reserved lychee syrup to reach desired sweetness.
Pour the milk mixture over the fruit. Refrigerate for several hours before serving. Serve in a tall glass or a bowl.