Chè hạt đác mít, iced jackfruit, palm seed and coconut milk dessert

Ingredients

• 200 g of Jacquier
• 50 g of tapioca starch
• 250 g of prepared palm seeds
• 200 g of black jelly (sương sáo)
• 500 ml of unsweetened milk
• 100 ml of coconut milk
• milk concentrate, sugar, and tapioca pearls, to your liking
• Crushed ice

Mix the milk with the concentrated milk, sugar, and coconut milk, taste, and then refrigerate.

Mix the starch with water until the mixture no longer sticks, then shape it into small balls and cook in boiling water. When they float to the surface, remove them and plunge them into cold water.

Chop the fennel into thin strips and the jelly into small pieces.

In glasses, layer the jelly, tapioca pearls, palm seeds, and crushed ice, then pour over with coconut milk.