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Cut jackfruit into thin long strips. Soak basil seeds in chilled water for 10-20 minutes. Cut toddy palm seeds into halves. Layer all ingredients except milk and ice cream (if using), based on preference. Pour in coconut milk. Lightly give it a stir. Top with scoop of ice cream, if using. Enjoy!
Prep Time: 00:10
Cook Time: 00:00
8 lychees, fresh
4 - 5 jackfruits, small frozen or fresh
1/2 cup pomegranate (or fake pomegranate)
1/2 cup or less, toddy palm seeds (optional) ( i found canned)
1/2 cup pandan jelly (optional)
3 - 4 tbsp basil seeds
6 - 8 tbsp water
1 - 1/2 cup per person coconut milk (full fat)
1/2 scoop pandan or vanilla ice cream (optional)
can slightly adjust coconut milk to fruit and seeds ratio if you like.
1Cut jackfruit into thin long strips. Soak basil seeds in chilled water for 10-20 minutes. Cut toddy palm seeds into halves.
2Layer all ingredients except milk and ice cream (if using), based on preference.
3Pour in coconut milk. Lightly give it a stir.
4Top with scoop of ice cream, if using.
You can completely avoid pomegranate if you want. However, if you're looking for some and it isn't available at markets you can make faux pomegranate by buying a can of water chestnuts. Pat them dry and cut them into small pieces. Then, add arrowroot powder and coat well. Add 2-4 drops of natural red food coloring and boil in water till they start to float. Then, drain and add to a bowl of iced water and let cool before using. Honestly, you can use any sweet, tropical fruits you want. But start with trying these purposeful textures and tastes before you experiment, for THE BEST experience!
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