Herbal jelly dessert

Ingredients:

• 1 can (400 g) of unsweetened full-fat coconut milk
• 1/3 cup condensed milk with sugar
• 5 ice cubes
• 1 jar (537 g) of herbal jelly cubes, such as Thuan Phat
• 1 large ripe mango (or 2 champagne mangoes), peeled and diced
• 8 strawberries, hulled and diced
• 1 cup of boiled, cooled tapioca pearls
• 2 cups ice cream (vanilla, matcha, or ube), optional

Preparation:

1. In a medium bowl, combine coconut milk, condensed milk, ice cubes, and a pinch of salt. Refrigerate until completely chilled.
2. Evenly divide the herbal jelly (it's okay if some liquid spills onto the plate), mango, strawberries, and tapioca into 4 shallow bowls. Pour about 2/3 cup of the cooled coconut mixture into each bowl. Top with a scoop of ice cream, if using, and serve immediately.
   
   
   There are many varieties of pearl tapioca—black, white, rainbow, small, and coarse—as well as quick-cooking and slow-cooking varieties. Choose the tapioca you like, but be sure to read the package instructions to prepare it correctly, as some types require soaking, while others simply need to be boiled for 5 minutes.