Coconut milk dessert soup - nom krob totim

DESSERT SOUP WITH COCONUT MILK - NOM KROB TOTIM

Portions : 8 - Preparation : 15 minutes - Cooking : 20 minutes

Ingredients

• 125 g (4 1/2 oz) tapioca beads
• 1 l (4 cups) water
• 500 ml (2 cups) white or cane sugar
• 1 l (4 cups) coconut milk
• 1 pinch salt
• Food coloring, one green and one red
• 1 can water chestnuts in syrup

Preparation

1. Bring water to the boil in a saucepan. Add the tapioca balls. Leave to cook for 15 to 20 minutes, until tender and transparent. Then drain and rinse under cold water.
2. Meanwhile, bring the water and sugar to the boil in a saucepan. Stir in the coconut milk and a pinch of salt, then remove from the heat. Leave to cool.
3. In a pot of boiling water, cook the water chestnuts for 10 minutes at full boil. Drain and leave to cool.
4. Prepare 2 bowls, one with green dye and the other with red dye.
5. In each bowl, soak half the water chestnuts in the dye for 10 minutes.
6. Mix the coconut milk mixture with the tapioca.
7. Cut the water chestnuts into small pieces.
8. Just before serving, pour the coconut milk and tapioca mixture into each bowl or glass, followed by a few pieces of water chestnut and then ice cubes.