Refreshing Crispy Water Chestnuts in Coconut Milk

Drain and rinse the canned water chestnuts. Dice them into small, bite-sized cubes (about 1 cm).

In a bowl, mix the diced water chestnuts with the red food coloring until evenly coated. Let them sit for 5-10 minutes to absorb the color.

Drain any excess liquid from the colored water chestnuts. Add the tapioca starch to the bowl and toss until each piece is thoroughly coated. Shake off any excess starch.

Bring a pot of water to a rolling boil (100°C). Carefully drop the coated water chestnuts into the boiling water. Cook for 2-3 minutes, or until they float to the surface and become translucent. Immediately transfer them to a bowl of ice water to stop the cooking and maintain their crispness.

In a small saucepan, combine the coconut milk, granulated sugar, and salt. Add the pandan leaf (if using), tied into a knot. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm but not boiling.

Remove the pandan leaf and let the coconut milk mixture cool slightly. You can also chill it for a more refreshing dessert.

To serve, spoon the 'ruby' water chestnuts into individual serving bowls. Pour the sweetened coconut milk over them and top generously with crushed ice. Enjoy immediately!