A stunning presentation and purely refreshing, the recipe is from the Asian Flavors of Jean-Georges Vongerichten which was reviewed by Chef John Vyhnanek, December 2007on goodcooking.com

Instructions:

Thai Jewels and Fruits on Crushed Coconut Ice
Makes 6 servings

Mali Sauce

3/4 cup palm sugar
1 vanilla bean, halved lengthwise and seeds scraped
Salt
1 tablespoon mali syrup

Coconut Sauce
3 1/2 cups coconut milk
2 vanilla beans, halved lengthwise and seeds scraped
1 cup granulated sugar
1 teaspoon salt
1 cup whole milk

9 ounces fresh water chestnuts, peeled and cut into 1/4-inch dice (about 2 cups)
1/2 cup red sala syrup, preferably Hale's Blue Boy brand, available in Thai markets
1 1/2 teaspoons green pandan paste, preferably Koepoe-Koepoe brand
Salt
3 cups tapioca starch
Two 10%-ounce bottles coconut juice, preferably Bangkok Market brand
1 cup palm seeds, rinsed and quartered
1 cup thinly sliced jackfruit
1 cup diced red papaya

Phenomenal in taste and appearance, this complex dessert contains bizarre ingredients and techniques, though at its heart is an assortment of different fruits. (There's some shopping to do, but you can find these unusual ingredients in most well-stocked Thai or Chinese markets.) Water chestnuts-considered a fruit in Thailand-are the real attraction here. Mango, passion fruit, kiwi, Asian pear, or pomegranate seeds can be substituted for any of the fruits below. In any case, the goal is different shapes, textures, and colors that match well.

l. To make the mali sauce: Put the palm sugar, vanilla (both seeds and pod), and a pinch of salt in a medium saucepan with 1 cup water. Set over medium heat and cook, stirring occasionally, until the sugar is melted. The mixture does not need to come to a boil.

2. Remove from the heat, stir in the mali syrup, and cool to room temperature. Set aside.

3. To make the coconut sauce: Put the coconut milk, vanilla (both seeds and pod), granulated sugar, and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved.

4. Remove from the heat and stir in the milk and 1/3 cup of the mali sauce. Set aside to cool to room temperature. Remove the vanilla pods.

5. Meanwhile, divide the water chestnuts between 2 mixing bowls. Add the red sala syrup to one bowl and the green pandan paste to the other. Mix well to coat and color the water chestnuts. Let sit for at least 10 minutes, or cover and refrigerate for as long as overnight.

6. Drain the water chestnuts into 2 separate colanders and reserve the soaking liquid, keeping the colors separate. Add 1/3 cup mali sauce to each bowl of reserved liquid and mix well. Set aside.

7. Fill 2 large bowls with water and ice and set aside. Bring a large pot of water to a boil and add a pinch of salt. Meanwhile, toss the red water chestnuts with half the tapioca starch in a colander. Shake vigorously not only to coat well but also to remove any excess starch, which can cause clumping. Add the red water chestnuts to the boiling water and cook, stirring occasionally, until they float to the surface, about 10 minutes. Drain, transfer to an ice water bath, and cool completely. Drain again and transfer to the red mali sauce. Repeat with the green water chestnuts, putting them in the green mali sauce at the end. Set aside.

8. Remove the pieces of coconut from the coconut juice and slice. Set aside. Transfer the coconut juice to a sturdy, large Ziploc bag and freeze. When completely frozen, pound the frozen juice until it becomes finely crushed ice.

9. Drain the red and green water chestnuts and combine in a large mixing bowl. Add the coconut meat, palm seeds, jackfruit, and red papaya and toss well. Divide the coconut ice among the serving bowls. Top with the fruit, then pour the coconut sauce and reserved mali sauce, to taste, over to cover the ice and fruit. Serve immediately with a spoon.