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Thai Red Rubies in Coconut Milk - Tab Tim Grob


It’s a simple concoction of red jellies floating in a pool of sweet, cold coconut milk.

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Rate this recipe 4/5 (14 Votes)


  • 1 cup water chestnut pieces (see below)
  • 20 drops red food coloring
  • 2 tablespoons water
  • 1 cup tapioca flour
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup coconut milk
  • shaved ice


Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

1. If using fresh water chestnuts, peel them with a vegetable peeler. If using canned, simply rinse. Cut each water chestnut into very small bite-sized pieces (~1/4" cubes).

Step 2

2. Mix 20 drops red food coloring with 2 tablespoons water. Coat the water chestnut cubes in the food colouring mixture and let sit for a few minutes until they are all evenly red.

Step 3

3. Add the water chestnuts to the tapioca flour and mix until they are coated well. Take them out of the flour and then, using a spray bottle, mist them with water and coat them with flour again. Strain them with a mesh sieve or colander to get rid of the excess flour.

Step 4

4. Place the coated water chestnuts in a pot of boiling water and cook for approximately one minute. Once they float to the surface, they are done. Remove and plunge into a pot of ice cold water.

Step 5

5. Quickly heat 1/2 cup water, 1/2 cup sugar, and 1 cup coconut milk, just until the sugar dissolves. Allow this syrup to cool, then add shaved ice and the prepared water chestnuts. Enjoy!

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