Tub tim grob (water chestnut rubies in coconut milk)
Crunchy water chestnut cubes in a chewy pink coating, served in cold, lightly sweet coconut milk over crushed ice.
- Time40 min
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Dice the water chestnuts into 1 cm cubes and pat very dry in a tea towel. Toss them with the food colouring in a bowl until evenly pink, then leave for 10 minutes.
10 min - 2
Drain off any liquid. Add the tapioca starch a spoonful at a time, shaking the bowl so each cube is coated and sticks. Tip into a sieve and shake off the extra starch.
- 3
Bring a pan of water to the boil. Drop the coated cubes in and cook for 2 to 3 minutes, until they float and the coating turns clear and glossy.
2 min 30 s - 4
Scoop them into a bowl of iced water to cool and set for 5 minutes.
5 min - 5
Warm the coconut milk, water, sugar, salt and vanilla in a pan until the sugar dissolves, then chill until cold.
20 min - 6
Divide the ice between 4 bowls, add the drained rubies and pour over the cold coconut milk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.