Thai · serves 2

Thai Water Chestnut Dessert

Ruby-red water chestnuts in sweet coconut milk. Crunch inside something soft.

45 min A proper cook Vegetarian No oven needed

Ingredients

  • 500g water chestnuts, peeled and cubed
  • 150g tapioca flour or cornflour
  • 400ml coconut milk
  • 1 cup cooked bean vermicelli
  • Red and green food colouring
  • Sugar syrup — 1 part sugar to 2 parts water
  • A few drops rose essence

Method

  1. Divide the water chestnuts into three, colouring one red, one green, one left plain.
  2. Toss each in tapioca flour until thickly coated.
  3. Drop into boiling water. When they float and turn translucent, lift them into cold water.
  4. Chill the coconut milk, syrup, vermicelli and chestnuts separately.
  5. Assemble in the glass: chestnuts and vermicelli first, then the sweet coconut milk poured over. Crushed ice if it's hot.

Questions people ask about Thai Water Chestnut Dessert

How long does Thai Water Chestnut Dessert take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of coconut milk in Thai Water Chestnut Dessert?

Use cashews blended smooth with water, about 15 cashews to a cup. Similar body, no coconut flavour.

Can I make Thai Water Chestnut Dessert ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Thai Water Chestnut Dessert vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Thai Water Chestnut Dessert without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

What do you serve with Thai Water Chestnut Dessert?

Jasmine rice. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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