Name: Che Thai: Tropical Fruit and Jelly Cocktail Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 1 can rambutan; 1 can longan; 1 can sweet jackfruit (or fresh jackfruit slices); 1 can toddy palm seeds; 1 can ai-yu jelly or other grass jelly; 1 can or jar nata de coco (coconut jelly); ½ cup fresh pomegranate seeds; 2 cups coconut milk (or cream or half & half); ¼ cup crushed ice per serving

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Introduction

Che Thai is a refreshing Vietnamese dessert that brings together a colorful mix of tropical fruits and jellies in a creamy coconut base. It’s perfect for cooling down on warm days or as a sweet treat any time of the year.

A clear textured glass cup filled with a white milky liquid base layered with large ice cubes on top, inside the drink are visible colorful fruit pieces including a long yellow mango slice placed horizontally near the surface, a small red fruit, and a piece of green jelly or fruit. A golden spoon is inside the cup, resting at an angle. The cup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can of rambutan
1 can longan

1 can sweet jackfruit (or fresh jackfruit slices for extra flavor and texture)
1 can toddy palm seeds

1 can ai-yu jelly or other grass jelly
1 can or jar of nata de coco (coconut jelly)

½ cup fresh pomegranate seeds
2 cups coconut milk (or cream or half & half)
¼ cup crushed ice per serving

Instructions

Step 1: Chop all the jellies and fruits into small bite-sized pieces such as squares and strips for easy eating.
Step 2: For each can of fruit you like, reserve half of the juice to add natural sweetness and flavor to the dessert bowl.
Step 3: Combine all the chopped ingredients in a large bowl, then add about a quarter to half of the reserved canned fruit juices along with the coconut milk or your chosen cream base.

Step 4: Stir everything together thoroughly and refrigerate for at least 15 minutes to allow the flavors to meld.
Step 5: When ready to serve, spoon the mixture into glasses and top with crushed ice to add a pleasant texture and refreshing chill.

Tips & Variations

Use fresh jackfruit if available for a more vibrant flavor and chewy texture compared to canned options.

Adjust the amount of fruit juices used to control the sweetness to your preference.
Try adding a splash of pandan syrup or vanilla extract for a unique twist.
Substitute coconut milk with almond milk or oat milk for a different flavor or to accommodate dietary preferences.

Storage

Store Che Thai in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh to maintain the textures of the jellies and fruits. If reheating, allow it to come to room temperature but avoid heating as it is a cold dessert. Add crushed ice just before serving.

How to Serve

A clear glass dessert dish with a textured bubble pattern holds a layered sweet treat. The bottom layer is white and creamy, topped by bright yellow mango slices arranged in a ring. On top of the mango are small pieces of translucent jelly and red and green bits that look like candied fruits. A woman's hand with red nail polish holds a golden spoon above the dish, scooping a bit of the white creamy layer. The dish is placed on a white marbled surface, with a blurred glass bowl of the same sweet treat visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Che Thai ahead of time?

Yes, you can prepare it a few hours ahead and refrigerate. However, add the crushed ice only when serving to keep the dessert fresh and maintain the crunch.

What can I use if I can’t find some of the jellies?

If ai-yu or grass jelly isn’t available, you can substitute with other types of jelly or even agar-based desserts. The key is having a mix of chewy and soft textures along with the fruits.