NAM WAN

1 Cantaloupe
1 can Water Chestnuts
1 can Jack fruit
1 can Rambutan
1 can Grass Jelly
1 can Jelly Coconut
1 can young coconut meat
2 can Palm Seed
half-and-half. milk, sugar, tapioca flour

Dice water chestnuts into small chunks. Add red food coloring and mix. Add tapioca flour and stir. Adding the flour several times to get a thick coating. Bring a large pot of water to a boil. Boil tapioca chestnuts until translucent. Rinse with cold water and drain. Can substitute tapioca chestnuts with 1-2 cups tapioca strings or pearls. Just boil them until cooked and drain.

Drain and slice up jackfruit, rambutan and chop up grass jelly into chunks. Drain jelly coconut and young coconut meat. Cut up canteloup into small pices. Add all the ingredients in a large dessert bowl. Add cans of palm seed un-drained (the heavy syrup will flavor the dessert). Add 1-pint half-and-half and fill up the rest with milk. Add sugar if want more sweetness