Cut the chestnuts into small cubes. Put them into the colored water (1) for about 20 minutes until they turn pink. Drain the chestnuts and mix with tapioca flour. Make the chestnuts in enough water over medium heat until they float on top. Remove and quench on the spot with cold water. Melt the sugar in the water (2) and let it bubble up. Cool and season with salt. Divide the chestnuts evenly among small bowls. Pour the syrup over them and spread the ice cream evenly over the top. Top with coconut milk.
Preparation time: 30 min. Preparation time: 20 min.
canned chestnuts are a good substitute here.
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