If you are comfortable boiling water in two pots simultaneously, boil the water to cook the tapioca pearls and make the coconut sauce. The timing of these two pots works well to get the dessert at the right temperature before serving. 

1. Rinse and dice the water chestnuts into small pieces, about 1/8 inch. Place them in a medium-sized bowl.

2. Add the red food coloring with 1 tbsp of water. Stir until the red coats all the pieces. Allow it to sit, and dye it deep red for about 15-20 mins. See tips below on water chestnuts. 

3. In a small saucepan, add coconut cream, sugar, salt, and pandan leaves into a small saucepan. Cook on medium heat until the sugar dissolves. Don't let the coconut creamy coconut milk come to a boil. If serving warm, turn the heat off, but keep the pot on the stovetop to keep it warm for later serving. Or allow the sauce to cool off completely for a cold dessert version.

4. bring a pot of water to a rolling boil in another medium-sized pot. While waiting for the water to boil, add a cup of tapioca flour to a medium-sized bowl. Drain any liquid from the red chestnuts and add tapioca flour to a bowl. Use a wire mesh strainer to sift any excess flour.

5. Add the flour-coated tapioca rubies to the water. They will sink to the bottom of the pot. Once they float to the top, they are ready! Remove the red rubies from the hot water and add them to a bowl of ice water to stop them from cooking and allow them to cool before serving. 

6. Add the red rubies to a small serving bowl, then add the sweet creamy coconut sauce. That's it!