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Recipe for Vietnamese Fruit Cocktail (Chè Thái)

Dive into a bowl of Vibrant Vietnamese Fruit Cocktail, or Chè Thái! This refreshing dessert is a delightful mix of colourful jellies, tropical fruits, and those iconic 'red rubies,' all bathed in a creamy, sweet coconut milk blend. It's incredibly easy to prepare, with most ingredients readily available at your local Asian supermarket, making it the perfect cool treat for any occasion.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Fruit Cocktail (Chè Thái) in action.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine Vietnamese
Servings 6

Equipment

  • 1 small pot

Ingredients
  

"Red rubies:"

  • 1 can water chestnuts
  • 3-4 drops red food colouring
  • ½ cup tapioca starch

Other solids:

  • 1 can jackfruit
  • 1 can lychee
  • 1 can longan
  • 1 can toddy palm seed
  • 1 can pandan flavoured jelly
  • 1 jar coconut jelly

Liquids:

  • 1 cup half-and-half cream
  • 1 cup coconut milk
  • ½ cup sugar
  • Juices from the canned fruits

Instructions
 

  • Prepare the fruits and jellies:
    Drain longan, lychee, toddy palm seed, coconut jelly, jackfruit, and grass jelly. Reserve all the syrups/juices in a bowl or measuring jug.
    Cut jackfruit into thin strips and grass jelly into small cubes. Keep everything chilled.
  • Make the red rubies:
    Cut the drained water chestnuts into ¼-inch (about 6 mm) cubes.
    Add 3-4 drops of red food colouring and gently toss until evenly coated.
    Sprinkle with ½ cup tapioca starch and toss to coat every cube thoroughly. Shake off excess through a fine colander.
    Bring a small pot of water to a rolling boil. Add the coated chestnuts, stir to prevent sticking, and boil 2-3 minutes until they float and turn slightly translucent. Scoop out and plunge immediately into an ice bath for 10 minutes. Drain well and keep chilled.
  • Sweeten the coconut milk:
    In a small pot over low heat, warm the coconut milk just until steaming (do not boil). Add the sugar and stir until fully dissolved. Cool to room temperature, then chill.
  • Assemble:
    In a large, chilled bowl, combine longan, lychee, coconut jelly, toddy palm seed, jackfruit, grass jelly, and red rubies.
    Add half-and-half, the reserved fruit juices, and the sweetened coconut milk. Stir gently. Taste and adjust with more fruit juice or a pinch of sugar to your liking. If it’s too sweet, balance with a splash of cold water or unflavoured coconut water.
  • Serve:
    Serve immediately over crushed ice, or chill for 1 hour for flavours to meld. Stir before serving.

Video