Rose Scented Intanin with Coconut Gel (อินทนิลน้ำกุลาบกับวุ้นมะพร้าว)

1.Prepare the coconut cream sauce by combining the coconut milk, coconut water, sugar, and salt in a saucepan. Heat gently over low heat, stirring until the sugar dissolves. Do not let it boil. Remove from the heat and allow to cool completely.

2.Drain the syrup from the coconut gel. Transfer the syrup to a bowl and place it over an ice bath to chill thoroughly. Set aside.

3.In a brass pan or saucepan, combine the tapioca starch, sugar, coconut water, rose essence, and pink food coloring. Whisk until smooth before placing over medium-low heat. Stir continuously with a spatula until the mixture becomes translucent, thick, glossy, and pulls away from the pan. Remove from the heat and immediately transfer to a piping bag.

4.Snip the tip of the piping bag and pipe the intanin dough into the chilled syrup. Cut into bite-sized pieces using scissors. Repeat until all the dough is used. Let cool and set completely, then gently mix in the coconut gel and young coconut flesh.

5.To serve, place ice in serving bowls. Add the rose-scented intanin and coconut gel mixture, then drizzle generously with the chilled coconut cream sauce. Serve cold.