Coconut Milk

To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

Cooking Instruction :
1. Place water chestnut pieces into a bowl and add red food coloring, mix well and leave to soak for 5 minutes.
2. 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.
3. 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).
4. 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.
5. Place sugar and 400ml water into a pan and bring to the boil.
6. Add coconut milk and cook over a moderate heat to scalding point.
7. Add salt and remove from the heat, stir well and allow to cool quickly.

Ingredients :
1 tin (225ml)           Water chestnuts - cut into pea sized cubes
1 tin (400ml)           Coconut milk
400ml                      Water
2 tbsp                     sugar Dissolved in 85ml hot water to make a syrup
1/4 tasp                  Salt
113g                       Sugar
85g                         Tapioca flour
1/2 tasp                  Red food coloring

Coconut Milk