Vietnamese Fruit Cocktail (Chè Thái)

If you’re looking for a dessert that’s as beautiful as it is refreshing, look no further than Chè Thái, the vibrant Vietnamese fruit cocktail. This beloved treat is a staple at celebrations and family gatherings, known for its colourful medley of tropical fruits, chewy jellies, and the signature “red rubies” that glisten like pomegranate seeds. Served over crushed ice and bathed in a creamy coconut milk blend, Chè Thái is the perfect way to cool down on a warm day.

One of the best things about this dessert is how easy it is to prepare. Most of the ingredients – like lychee, longan, jackfruit, and coconut jelly – come ready-to-eat in cans or jars, making assembly a breeze. Even the eye-catching red rubies, made from water chestnuts coated in tapioca starch, are simple to whip up and add a fun, bouncy texture to every bite. With just a bit of chopping and mixing, you’ll have a show-stopping dessert that looks like it took hours to make.

Chè Thái is endlessly customizable, so you can tailor it to your taste or whatever you have on hand. Adjust the sweetness by playing with the amount of fruit syrup and coconut milk, or toss in extra jellies and fresh fruit for even more variety. Whether you’re serving it at a party or enjoying a quiet treat at home, this dessert is sure to impress with its layers of flavour and texture.

Ready to dive in? Follow our easy step-by-step recipe below and bring a taste of Vietnam to your table. With its stunning colours and irresistible mix of creamy, fruity, and chewy elements, Chè Thái is guaranteed to become a new favourite – especially when you need a quick, crowd-pleasing dessert.

Q&As on Vietnamese Fruit Cocktail (Chè Thái)

1. Why is this dessert called “Chè Thái” in Vietnamese, while it’s known as “Vietnamese Fruit Cocktail” in English? Does it have origins from Thailand?

Great question! The name “Chè Thái” literally means “Thai-style sweet soup” in Vietnamese. The dessert was inspired by a popular Thai dessert called “Tub Tim Grob,” which features red ruby water chestnuts in coconut milk. When this style of dessert made its way to Vietnam, it was adapted and expanded with a variety of local and tropical fruits, jellies, and other fun add-ins, creating a more colourful and diverse version.

In English, it’s often called “Vietnamese Fruit Cocktail” to highlight its Vietnamese twist and the medley of fruits and jellies that make it unique. While the original idea came from Thailand, the Vietnamese version has evolved into its own beloved treat, with ingredients and flavours that reflect Vietnamese tastes and creativity. So, while Chè Thái has roots in Thai cuisine, it’s now a classic in Vietnamese dessert culture!

2. I’m a bit overwhelmed by the number of ingredients required for this recipe. Does this dessert take long to prepare?

It’s understandable to feel that way when you see a longer ingredient list! However, you’ll be pleasantly surprised by how quickly Chè Thái comes together. The beauty of this recipe is that most of the ingredients, like the canned fruits and jellies, are already prepared and ready to use. This significantly cuts down on prep time.

The main hands-on tasks involve draining and cutting the canned items, and preparing the “red rubies,” which is a fun and straightforward process. Once those few steps are done, it’s simply a matter of combining everything in a bowl. You can easily have this vibrant dessert ready to chill or serve in under 30 minutes, making it a fantastic option even when you’re short on time!

3. How long can I keep this dessert in the fridge?

Chè Thái is best enjoyed fresh, especially for the optimal texture of the “red rubies” and the crispness of the fruits. Ideally, you should consume it within 1-2 days when stored in an airtight container in the refrigerator.

After a couple of days, the “red rubies” might start to lose some of their signature chewiness and become a bit softer, and the fruits might become less firm. While it would still be safe to eat for a bit longer, the quality and texture are at their peak within the first day or two. If you’re making it for a party, it’s best to assemble it just a few hours before serving for the freshest experience!

4. If I couldn’t find canned lychee or longan, what would you suggest as substitutes?

No worries if you can’t find canned lychee or longan – Chè Thái is quite flexible! The key is to use fruits that offer a similar sweet, juicy, and slightly floral or tropical flavour profile, and a soft texture.

Excellent substitutes would be canned rambutan (which is very similar to lychee and longan), or canned palm seeds (attap seeds) if you want to add more chewiness. If you prefer fresh fruit, ripe mango cubes or seedless grapes (halved) can work well, though they won’t have the same syrupy sweetness as the canned options. You could also consider canned peaches or pears diced into small pieces, as they offer a soft texture and mild sweetness that blends nicely with the other ingredients. Just remember to drain any canned substitutes and reserve their juices if you plan to use them in the liquid base!

5. Can I make Chè Thái vegan or dairy-free?

Yes, you can easily make Chè Thái vegan or dairy-free! Simply swap out the half-and-half cream for your favourite plant-based alternative, such as coconut cream, oat milk, or almond milk. Most of the other ingredients – like the canned fruits, jellies, and coconut milk – are already vegan-friendly. Just double-check the labels on any jellies or canned products to ensure they don’t contain gelatin or dairy additives. With these simple substitutions, you can enjoy a delicious, fully plant-based version of this vibrant Vietnamese fruit cocktail!