Indonesian Coconut Foam Ice Dessert

Mix coconut milk, sugar, salt, and mung bean flour in a bowl until smooth

Divide the mixture into three parts and add different food colorings to each

Cook one part over low heat until it bubbles, then stop when it thickens and is hard to stir

Pour the cooked mixture into a mold lined with plastic, spread evenly, and set aside

While the first layer cools, cook the next colored mixture until it bubbles

Pour the second mixture over the first layer

Repeat the cooking and pouring process with the third colored mixture

Allow the layered mixture to set at room temperature for about 30 minutes

Refrigerate the mixture for about 15 minutes to make it easier to cut, but do not freeze it yet

Cut the set mixture into thin slices, wrap each piece in plastic, and place in the freezer until solid

The foam ice dessert is ready to serve