Water chestnut coconut jewels

Let’s make it.

1. Toss chestnuts with a little water and optional coloring, then coat generously with tapioca starch; shake off loose starch.
2. Boil in batches until floating and translucent, then transfer to cold water.
3. Simmer sugar and water until dissolved; cool and stir into coconut milk.
4. Drain coated chestnuts and divide between bowls with coconut mixture; refrigerate until serving.

Allergen notes

Coconut. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.