1. Cut the water chestnut into small dices and soak it over night in rose syrup. Drain out the syrup on the following day, dust the chestnut with tapioca flour, and boil it for 2 to 3 minutes. Cool the chestnut and soak it in the sugar syrup.
2. In a sauce pan, add 25 gms of the sugar and water, and bring it to boil. Add coconut milk to the sugar syrup and let it boil. Then, wait till the mixture is cooled down to the room temperature. Put the water chestnut in an empty coconut shell and top it with the sweetened coconut milk.