Water Chestnut In Coconut Milk Recipe

Prepare water chestnuts

Drain and rinse canned water chestnuts. Pat them dry with paper towels and cut larger chestnuts into 1/2-inch pieces so all pieces are bite-sized and uniform.

Cook red tapioca pearls

Bring 2 cups water to a rolling boil in a small saucepan. Add 1/2 cup red tapioca pearls, stir gently to prevent sticking. Reduce heat to medium and simmer, stirring occasionally, until pearls turn translucent with a small opaque core (about 6–8 minutes for small pearls). If using another size follow package timing. If needed, add a splash of hot water to keep them from overcooking.

Rinse and cool pearls

Once pearls are just translucent, drain them into a fine sieve and rinse thoroughly under cold running water to stop cooking and remove excess starch. Transfer to a small bowl and toss with 1 teaspoon vegetable oil to keep them from sticking.

Coat chestnuts with pearls

In a shallow bowl combine 2 tablespoons granulated sugar. Add the drained water chestnut pieces and toss gently so each piece gets a light coating of sugar. Working quickly, press a few cooled tapioca pearls onto the surface of each sugared water chestnut piece so they adhere. Set coated pieces on a tray. The sugar helps the pearls stick and gives a slight crunch.

Combine coconut milk mixture

In a small saucepan combine 2 cups full-fat coconut milk, 1/4 cup sweetened condensed milk, 2 tablespoons granulated sugar, and a pinch of salt. If using pandan leaves, tie them into a knot and add now (or add 1/2 tsp pandan extract later).

Gently heat and dissolve sugar

Warm the mixture over medium-low heat, stirring frequently until sugar dissolves and the mixture is hot but not boiling, about 4–6 minutes. Do not let it reach a rolling boil or separate. Taste and adjust sweetness with more sugar or condensed milk if desired.

Infuse and cool

If you used pandan leaves, remove from heat and let the mixture steep off the heat for 10 minutes for flavor, then discard the leaves. Cool the coconut milk to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). You can speed this by placing the pan in an ice bath and transferring to the fridge once cooler.

Portion chilled coconut milk: Divide the chilled sweetened coconut milk among 4 serving bowls or glasses (about 1/2 cup each).

Add coated water chestnut pearls: Spoon the sugared water chestnut pieces with their attached red tapioca pearls into the coconut milk, distributing evenly.

Finish with garnish: Scatter crushed roasted peanuts or toasted coconut flakes over each serving for texture and extra flavor. Add crushed ice or a few ice cubes if you prefer it extra cold.

Serve immediately: Serve cold as a refreshing dessert. Leftovers: keep coconut milk separate from chestnut pearls up to 24 hours refrigerated to preserve texture; assemble just before serving.