What is the name of the Thai dessert of water chestnuts in coconut milk?

The Thai dessert of water chestnuts in coconut milk is Tub Tim Krob. The name is commonly translated as “crispy rubies,” a reference to the dessert’s jewel-like red pieces.

To make Tub Tim Krob, water chestnuts are cut into small cubes, coloured red—traditionally with grenadine or food colouring—and coated in tapioca flour. Once boiled, the coating becomes translucent and chewy, making the pieces resemble pomegranate seeds or rubies. They are served in sweetened coconut milk, usually over ice.

The dessert balances several textures: crisp water chestnuts inside, springy tapioca outside and cool, creamy coconut milk around them. It is often associated with hot-weather eating because ice makes the dish especially refreshing. The name is sometimes rendered Thapthim Krop, a closer transliteration of Thai. Khao Niew is sticky rice, Sangkhaya is a custard-style preparation, and Bua Loi consists of rice-flour dumplings in sweet coconut milk.