>> source: Aromdii Cooking School, Chiang Mai
>> servings: 2
>> time: 30 minutes plus 2 hours soaking

-- Tubtim Krob (Water Chestnut in Coconut Milk)

Cut @water chestnuts{5-10%pieces} in half and soak in grenadine for ~{2%hours} until coloured.

Coat the water chestnuts in @tapioca flour{2%tbsp} until thickly coated.

Bring a #pot{} of water to the boil. Drop in the coated chestnuts for about 30 seconds or until they turn translucent. Remove immediately and place into cold water.

Heat @coconut cream{0.5%cup} in a #small pot{} over low heat. Add @white sugar{2%tbsp} and @salt{0.5%tsp}, stirring until dissolved.

Combine the chestnuts and sweetened coconut cream in a bowl. Serve with crushed ice.