Asian Jelly Dessert!

Red Rubies:

1. Drain 1 can of chopped water chestnuts. Coat the chestnuts in red food color until desired hue is achieved.
2. Coat the colored chestnuts in tapioca starch, shaking off any excess starch.
3. Boil rubies on high heat, separating them during this process to avoid clumping.
4. Rubies are done once they float to the top.
5. Transfer the cooked rubies to an ice bath.

Mini Tapioca Pearls:

1. Boil 1 cup of tapioca pearls on high heat.
2. Pearls are done once they float to the top.
3. Transfer the cooked pearls to an ice bath.

Assembly:

1. In a large bowl or individual serving cups, combine equal parts heavy whipping cream, whole milk (or half & half), and coconut cream.
2. Add sweetened condensed milk to taste, adjusting as preferred.
3. Add prepared store-bought pandan jelly, coconut jelly, red rubies, and mini tapioca pearls.
4. Serve immediately with ice.