Image: Mai Siam

Mock Pomegranate

Tab Tim Krob

This is a popular Thai dessert, most often served cold on crushed ice.? Here we use an ingredient not normally found in Western desserts - water chestnuts. Unusual and delicious it is suitable for people on a gluten or lactose free diet.?



  • 1 tin (225 ml) water chestnuts - cut into cubes the size of a pea
  • 1 tin (400 ml) Mai Siam Ccoconut Milk
  • 400 ml water
  • 2 tbsp?sugar - dissolved in 85ml hot water to make a syrup
  • 1/4? tsp salt
  • 85-113 g Mai Siam Palm Sugar - to taste
  • 85 g tapioca flour
  • 1/2? tsp red food colouring


  • ?Place water chestnut pieces into a bowl and add red food colouring. Mix well and leave to soak for 5 minutes.
  • Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
  • Bring a large pan of water to a rolling boil and add half the coated water chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
  • Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture. This prevents the mock pomegranate seeds sticking together.
  • Repeat the process with the rest of the water chestnuts.
  • Place sugar and 400ml water into a pan and bring to the boil.
  • Add coconut milk and cook over moderate heat to scalding point.
  • Add salt and remove from the heat.
  • Stir well and allow to cool quickly.
  • Cover with clingfilm and chill.
  • To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.


Serves 4 - 6