Soak the shredded coconut in 3/4 cup boiling water (about 200ml), then strain to get coconut milk. Dissolve the grass jelly mix in 4 1/4 cups filtered water (about 1 liter), stirring for 5-10 minutes. Mix 1 tablespoon tapioca starch with a little cold water and set aside. Soak basil seeds in hot water to help them expand faster.

Pour the soaked grass jelly mixture into a pot and cook, stirring until it thickens. Lower the heat and continue stirring for 5 minutes, then turn off the heat and pour into a mold. Let cool, then refrigerate until set.

Heat the coconut milk in a pot until it just starts to boil, then add the prepared tapioca starch mixture and a pinch of salt. Stir until slightly thickened, then turn off the heat. Combine brown sugar with 3/4 cup filtered water (about 200ml), bring to a boil until the sugar dissolves, then turn off the heat and let cool.

Once the grass jelly is set, cut it into bite-sized pieces. Prepare a glass with crushed ice and add the grass jelly pieces.

Add basil seeds, then pour in the brown sugar syrup, unsweetened milk, and coconut milk. Adjust the sweetness and richness to your taste. For a lighter version, simply skip the brown sugar syrup and enjoy the fragrant, creamy, and refreshing flavors. Enjoy!