Vietnamese Fruit co*cktail (Che Thai) — Vicky Pham (2024)

What is Chè Thái

Chè Thái is a Vietnamese dessert or fruit co*cktail that is similar to the Thai dessert, Tub Tim Krob, but with an added array of toppings. It contains assorted tropical fruits, jellies, crushed ice, and milk, making it a refreshing and colorful dessert. If you are craving something sweet but don’t want to spend much time in the kitchen, Chè Thái is for you.

Chè Thái is similar to Chè Ba Màu, another Vietnamese dessert drink, and the Filipino dessert, halo-halo, but this requires less work. You can make it quickly by using canned tropical fruits only and a no-cook milk mixture.

What You Will Need

The best part about Chè Thái is that it’s versatile. Choose from a variety of fruits and jellies to make it as colorful and texturally-appealing as you want.

The tropical fruits can be fresh or canned. I listed the different fruits and jellies in color categories below. Simply choose one from each color category. Once you have your fruit and jellies, select your desired milk options and sweeteners.

Yellow
Jackfruit
Mango
Durian — Some Vietnamese will say that Chè Thái is not complete without durian. However, this fruit may not be for everyone. If durian isn’t your cup of tea, don’t include it.
Yellow ai-yu jelly

White
Rambutan
Lychee
Longan
Young coconut meat
Toddy palm's seed - This is similar in taste and texture to young coconut.
Coconut jelly

Red
Red “rubies” — Made out of red-dyed water chestnut cut into small cubes and coated in tapioca starch. This requires cooking. Recipe below.

Green
Green ai-yu jelly
Green grass jelly
Pandan jelly — Requires cooking. Recipe below.

Black
Grass jelly

My Go-to Milk Mixture

Half & Half (milk)
French vanilla coffee creamer (sweetener)

For a more traditional and non-dairy milk option, use coconut milk and sugar instead.

Some people prefer to use the syrup from one of the canned fruit as a sweetener. I personally do not recommend it as it contains citric acid which throws off the taste too much.

How to Make Red Rubies

These red rubies resemble pomegranate seeds, but they have a chewy exterior and a crisp interior.

Making the red “rubies” is a simple process. You will need fresh or canned water chestnuts, red food dye, and tapioca starch. If you don't have water chestnuts on hand, you can use a firm pear, green apple, or jicama.

First, dice up the water chestnut into tiny cubes, then color them in red food coloring. You can use pomegranate or beet juice for a more natural coloring instead.

Next, mix in tapioca starch and make sure that every water chestnut piece is evenly covered. Sift them through a colander or strainer to get rid of the excess starch.

Boil the water chestnut in water until they float to the top. Immediately transfer them into a bowl of iced water until they are ready to be used.

How to Make Pandan Jelly

To make the green pandan jelly, you will need agar agar powder, water, sugar, and pandan extract. Start with bringing water to a boil in a saucepan, then mix in the agar agar powder and sugar until dissolved. Remove it from the heat. Mix in the pandan extract.

For the white or clear version, omit the pandan extract. For a coconut version, you can use your favorite coconut juice instead of water.

The jelly will be firm in one hour at room temperature or even faster in the fridge. Once set, slice into thin strips or small cubes.

Serving & Storage

Chè Thái is the perfect dessert to make for a party. Refrigerate for 2 hours, or add ice before serving. You can mix everything together and serve it in a giant punch bowl so people can serve themselves quickly. Alternatively, ladle them into individual tall glasses to show off the different layers and have your guests add ice and milk.

You can keep it in the fridge for up to 3 days in a sealed container, whether it’s mixed together or not. Keep in mind that any added color will leak into the coconut milk if everything is mixed together.