INGREDIENTS
- 1 pint heavy Cream
- 1 quart whole milk
- 3.5 oz Tapioca Dice (Hot Luu Mau)
- 1.5 oz Tapioca shredded straight
- 1 can (20 oz) Jackfruit
- 1 can (22 oz) Palm seeds
- 1 can (20 oz) Longan
- 1 can (20 oz) Lychee
- 1 can (13.5 oz) coconut milk
- 2 cans (10.5 oz) coconut juice
- 1 oz unflavored Gelatine (Knox)
DIRECTIONS
- 1.Using a medium size baking pan, sprinkle 1 oz of unflavored Gelatine over 1 cup cold water. Let it stand for 1 minute.
- 2.Add 1 cup of boiling water, stir constantly until granules are completely dissolved. Refrigerate the Gelatine for 1 hour.
- 3.Bring 8 cups of water to boil in a medium sized pot. Add tapioca (dice and shredded straight) and cook until soften (6-8 minutes). Drain tapioca. Set aside.
- 4.Open all cans of fruit, save syrup. In a large bowl, add jackfruit, palm seeds, lychee, longan (without syrup). Add tapioca, milk, heavy cream, coconut juice and coconut milk. Mix well.
- 5.Slowly add reserved syrup from fruit cans (e.g. Lychee) to the desired level of sweetness.
- 6.Cut hardened Gelatine into 1" long pieces. Add to fruit bowl. Mix well. Refrigerate mixed fruits for 1 hours. Ready to serve cold.