PREPARATION:
1. Mix the food coloring with some water soak the water chestnut for 10 minutes,
drain and coat with tapioca flour. Shake off any excess flour.
2. Bring water to a boil, put in the floured water chestnut Boil until they float
to the surface, remove with a slotted spoon and drop in cold water. Drain and wrap
in a cheesecloth.
3. Combine the sugar and water in a pot, boil over medium heat until it becomes
syrupy. Add the coconut milk and stir to combine. Remove from the heat.
4. Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and
some crushed ice.
Tip: Tapioca flour can be substituted by com flour.
