Tab Tim Grob (ทับทิมกรอบ) - Mock Pomegranate Seeds in Sweetened Coconut Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1½ cups of water chestnuts (canned, drained, and cut into ¼-inch cubes) or fresh jicama (peeled and cut into ¼-inch cubes)
  • 2-3 drops of red food coloring or 1-2 cups of very concentrated beet juice
  • ¾ cup of tapioca starch
  • 1½ cups coconut milk
  • About ¼ cup of fresh jasmine flowers (or ½ teaspoon of jasmine or rose extract)
  • Sugar to taste
  • A tiny pinch of salt
  1. Prepare the coconut cream by adding just enough sugar to the coconut milk and keep tasting until the mixture is sweet enough for you. The coconut milk is supposed to be on the sweet side as the mock pomegranate seeds are pretty bland. Also, keep in mind that the ice will dilute the coconut milk somewhat once the dessert is assembled.
  2. Add a tiny pinch of salt to round out the flavor.
  3. Heat up the coconut milk mixture briefly just to allow the sugar to dissolve; there’s no need to heat it beyond that point. Bring the pot off the heat and let the mixture cool slightly.
  4. If using fresh jasmine flowers, add them to the coconut milk and let it steep for an hour or so. If using jasmine or rose extract, just add it to the coconut milk and you’re done; no steeping is needed.
  5. Soak your water chestnut or jicama dice in the beet juice for 5 minutes. You can also tint them with red food coloring.
  6. Toss the chestnut dice into a bowl of tapioca starch and make sure each and every piece is coated on all sides.
  7. Shake excess starch off of the water chestnut pieces; set aside.
  8. Put some cold water in a bowl and place it close to the stove.
  9. Bring a pot of water (about 3 quarts) of to a boil (make sure the water is boiling hard). Drop the flour-coated water chestnuts into the boiling water, one by one (to prevent them from clumping up).
  10. Once the mock pomegranate seeds float to the surface of the water, transfer them from the pot with a slotted spoon into the cold water bowl where they should remain until the dessert is ready to serve.
  11. To serve, split the drained mock pomegranate seeds between two dessert bowls and pour half of the coconut cream over them. Top it off with crushed or shaved ice and serve immediately.
Recipe by SheSimmers at