Thai Ruby Water Chestnuts in Sweet Coconut Cream

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Tub Tim Krob is a beloved chilled Thai dessert featuring crisp water chestnuts dyed ruby red and coated in chewy tapioca pearls, then ladled over shaved ice with sweet coconut cream. The contrast between the cool icy crunch, the springy coating, and the rich, lightly salted coconut milk makes it a refreshing finish to any spicy Thai meal.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 14 gFat
• 12 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 22 gSugar
• 2 gProtein
• 180 mgSodium
• 280 mgPotassium
• 25 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the chestnuts

• 18-20 large fresh water chestnuts (about 10 oz)
• 1/2 tsp red food gel or 2 tbsp beet juice
• 1/2 cup tapioca starch, plus 2 tbsp for dusting
• 3 cups water for boiling

For the coconut cream sauce

• 1 can (14 oz) full-fat coconut milk
• 1/3 cup palm sugar or granulated sugar
• 1/4 tsp fine sea salt
• 2 pandan leaves, knotted (optional)
• 1 tsp cornstarch mixed with 1 tbsp cold water

To serve

• 4 cups finely shaved or crushed ice
• 2 tbsp toasted sesame seeds or basil seeds (optional)
• 1-2 pandan leaves for garnish

Directions

1. Peel the water chestnuts, rinse, and pat dry. Place them in a bowl, add the red food gel or beet juice, and toss until evenly stained a deep ruby color; let sit 5 minutes.
2. Add 2 tablespoons tapioca starch to the dyed chestnuts and toss to coat lightly so the color sets. Strain off excess liquid and dye, then tip the chestnuts into a bag with the remaining 1/2 cup tapioca starch and shake until each chestnut wears a thick, opaque white jacket.
3. Bring 3 cups of water to a rolling boil in a saucepan. Lower the coated chestnuts into the water and stir gently; they will sink at first. Boil 8-10 minutes, until the coating turns translucent and springy, with no white streaks remaining.
4. Drain the chestnuts into a colander and rinse immediately under cold running water to stop the cooking and keep them bouncy. Transfer to a bowl of iced water and chill while you make the sauce.
5. In a small saucepan, combine the coconut milk, palm sugar, salt, and knotted pandan leaves. Warm over medium-low heat, stirring until the sugar dissolves; do not let it boil. Stir in the cornstarch slurry and simmer 1-2 minutes until just slightly thickened, then remove the pandan and chill the sauce thoroughly, at least 1 hour.
6. To assemble, mound 1 cup shaved ice into each of 4 chilled bowls. Spoon a generous pool of cold coconut cream over the ice, then pile 4-5 ruby chestnuts on top.
7. Sprinkle with toasted sesame seeds or basil seeds and finish with a sliver of pandan leaf. Serve immediately with a long spoon so guests can drink the sweet coconut broth through the ice.

Cook’s Notes

• For naturally colored chestnuts, simmer 1 small beet in 1/2 cup water for 15 minutes, strain, and use that deep red liquid in place of food gel.
• Do not skip the cold rinse after boiling, it is what gives the tapioca coating its characteristic springy, crisp-tender chew instead of a gummy texture.
• Authentically served with crushed ice so the coconut cream dilutes into a drinkable broth as it melts; skip the ice if you prefer a saucier bowl.
• Add 1 tablespoon soaked basil seeds (sabja) to each serving for the classic street-vendor look and a subtle cooling crunch.
• Make the coconut sauce up to 2 days ahead; it tastes better after a night in the fridge, and the chestnut pearls can be cooked earlier in the day and refrigerated in plain water.

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