Mock Pomegranate Seeds in Coconut Ice Syrup

Ingredients

• canned water chestnut, cut into small cubes 1 cup
• tapioca flour 1/2 cup
• sugar 150 grams
• coconut milk 3/4 cup
• water 3/4 cup
• 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.