8 Fresh water chestnuts, peeled and diced
500 ml Water, with 1 to 2 drops red food coloring added
50 g Tapioca flour
90 g Young coconut meat, sliced
Crushed ice
Sweet Coconut Milk
100 g Sugar
180 ml Water
180 ml Thick coconut milk

To make the Sweet Coconut Milk, boil the sugar and water in a saucepan over high heat for 3 minutes. Set aside to cool, then add the coconut milk and mix well. Soak the water chestnut cubes in the red food coloring solution until pink, 20 to 30 minutes. Remove and drain. Roll the water chestnut cubes in tapioca flour to coat thoroughly, then place in a seive to remove excess flour. Bring a pot of water to a boil. Add the coated water chestnut cubes and simmer 2 to 3 minutes until they float on the surface. Remove and steep in cold water for about 10 minutes. Drain and set aside. To serve, place 2 tablespoons water chestnut cubes in a small dessert cup. Pour over 4 tablespoons Sweet Coconut Milk and sprinkle some young coconut meat and crushed ice on top.