Chestnut water ice with coconut

Directions

1. Peel the chestnuts, remove the shells, and cut them into small pieces. ≈ 8 min
2. Combine the peeled beet with a little water and filter to obtain a red juice. Do the same with the pandan for a green juice. ≈ 4 min
3. Bring the beetroot juice to a boil with a little sugar, then add half of the diced beetroot and cook for 2-3 minutes. Drain the beetroot and coat it with tapioca. Repeat the process with the pandan juice and the remaining beetroot. ⏱ 3 min
4. Place the coated dice in boiling water until their coating becomes translucent, then cool them in cold water. ⏱ ≈ 10 min
5. Open the coconut. Boil its water with a little sugar and 3g of agar-agar, then pour it into the walnut shell and let it set. Add a second layer made of 200ml of sweetened water, 2g of agar-agar, and a little coconut milk. ⏱ ≈ 10 min
6. Heat the remaining coconut milk with sugar and a tablespoon of tapioca starch dissolved in 200 ml of water until it boils. ⏱ ≈ 10 min
7. Serve the chestnuts in a sauce made with coconut milk, over a jelly. ≈ 2 min