Our Recipes

Thub Thim Krop

Servings 100 g
Calories 108kcal


Coconut Granita

  • 200 ml coconut milk
  • 300 ml ice
  • 100 g sugar
  • 5 g salt

Red Ruby

  • 8 pieces chestnuts (peel and diced)
  • 2 tbsp sugar
  • 1 cup KAPAL ABC Brand tapioca starch
  • 1 tbsp beetroot powder (optional – red coloring)
  • For boiling – water

To compile

  • 100 g jackfruits

Cooking Method

Instruction coconut granita

  • Whisk together all the ingredients and pour it onto a shallow tray.
  • Keep it in the freezer and scrape the mixture every 30 minutes. By scraping it creates small ice crystals.
  • Once completely crystalized, spoon it onto the prepared chestnuts.

Instruction thub thim krop

  • Mix together cubed chestnut, sugar and beetroot powder and let it infuse for 30 minutes.
  • In a deep tray, spread the tapioca starch out. Drain the chestnut and coat it lightly with the tapioca starch.
  • Bring a pan of water to boil and lower the heat until simmering point.
  • Drop the coated chestnut and simmer until it floats.
  • Ready an ice bath. Remove the chestnut and shock it in the cold water. Reserve until ready to serve.

To serve

  • Scoop a large scoop of coconut granita onto a bowl, garnish it with the drained chestnuts, jackfruits and jaggery powder


Yield : 6 servings

Share This Recipe

Visit Our Store

Cooking Inspiration