This beautiful Thai dessert is fun and easy to make. Water chestnuts and taro are coated in a soft and chewy tapioca served in sweet coconut milk. It combines different textures of gummy outside, crispy inside, and the taro has nice fragrant. If you don’t like coconut milk feel free to use milk, evaporated milk, half and half or condensed milk. You can also make this recipe without taro.

Recipe serves 10

20 Oz can water chestnuts-diced
1 Lb taro root 453g-diced
1 Cup fresh or canned jackfruit-cut into strips
2 Cups tapioca starch or enough to cover water chestnuts and taro
Red and green food coloring

For the coconut syrup:
16.9 Oz coconut milk 500 ml
2 Cups water
1 1/4 Cups sugar or to your taste
1/2 Tsp salt
2 Pandan leaves-optional
Crushed ice for serving

Simmer all ingredients 3-4 minutes. Let cool completely.

Notes: Try to cut taro the same size so, it will cook evenly and at the same time. Don’t fully cook it on the first boil it will get mushy when you toss with tapioca starch.
We only want halfway cooked on the first boil then we boil it again when it’s coated with starch. You don’t have to worry about water chestnuts because it’s already cooked.