225g water chestnuts - cut into pea sized cubes
400ml Mai Siam Coconut Milk
57g palm sugar
1/4 tsp salt
85g tapioca flour
1/2 tsp red food colouring
Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.
Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.
Place sugar and 400ml water into a pan and bring to the boil.
Add coconut milk and cook over a moderate heat to scalding point.
Add salt and remove from the heat, stir well and allow to cool quickly.
Cover with clingfilm until chilled.
To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.