Chè Thái (Vietnamese Fruit Cocktail)

Che Thai, or Vietnamese Fruit Cocktail, is the ultimate refreshing dessert that’s as easy to make as it is delicious. This colorful treat combines a medley of fresh or canned fruits, chewy jellies, and tapioca pearls, all brought together with rich, creamy coconut milk.

The best part? There’s no strict recipe—use whatever you have on hand and customize it to your heart’s content. Whether you’re whipping up a quick dessert for guests or treating yourself, this Che Thai recipe is your guide to creating the perfect tropical treat in just minutes!

Craving more Vietnamese desserts? Don’t miss the vibrant three-layered Che Ba Mau or the rich and creamy Che Chuoi, a coconut tapioca banana pudding!

What is Che Thai?

Che Thai, or Vietnamese Fruit Cocktail, is a colorful and refreshing dessert made with a mix of fruits, jellies, tapioca pearls, and creamy coconut milk. Inspired by Thai desserts like Tub Tim Grob, this dish offers a unique Vietnamese twist, featuring ingredients like jackfruit, lychee, longan, pandan jelly, and sometimes tropical fruits like mango or dragon fruit.

What makes Che Thai so special is its versatility—there’s no fixed recipe, so you can customize it with your favorite fruits and toppings. Served chilled, it’s a perfect treat for hot days, family gatherings, or anytime you’re craving something sweet and satisfying.

Why You’ll Love It

• Customizable: Use your favorite fruits, jellies, and toppings to make it uniquely yours. No need to include everything in this recipe.
• Easy to make: With canned or fresh fruits and store-bought jellies, it comes together in minutes for a quick yet impressive dessert.
• Perfect for Entertaining: Make it ahead of time and serve a large batch at parties or gatherings—it’s always a crowd-pleaser!

Kitchen Tools

• Saucepan
• Small Pot
• Measuring Cups and Spoons
• Fine Mesh Strainer – Perfect for draining canned fruits, jellies, or red rubies.
• Potato Ricer – For making pandan worm-shaped jelly (banh lot), you have three great options: a potato ricer with a coarse disc, a stainless steel colander with large holes, or a stainless steel slotted spoon. Avoid using plastic tools, as the hot banh lot batter can melt them.

Gather These Ingredients

Here’s everything you’ll need to create the ultimate Che Thai! While the list might seem long, think of it as a menu of options—you can mix, match, substitute, or omit ingredients to fit your taste and what you have on hand. Every family has their own version, so feel free to experiment and make it your own.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Milk

Start with a creamy base like whole milk, heavy cream, half-and-half, coconut milk, coffee creamer, or a blend of these. For a dairy-free option, coconut milk or lactose-free half-and-half works beautifully.

Red Rubies

The iconic “red rubies” (sương sa hạt lựu) mimic pomegranate seeds and are made from water chestnuts, red food coloring, and tapioca starch. I recommend canned whole water chestnuts over sliced ones—they retain less liquid from preservatives. If water chestnuts aren’t available, try apple, pear, or jicama for a similar crunch.

Pandan Agar Agar Jelly

For pandan agar agar jelly, you’ll need water, agar agar powder, pandan extract, and sugar. I prefer the Telephone brand agar agar powder and Butterfly brand pandan extract. Both are readily available at Asian grocery stores or on Amazon. Gelatin can work as a substitute for agar agar if needed.

Pandan Worm-Like Jelly (Banh Lot)

The pandan worm-like jelly (banh lot) is made with mung bean starch, tapioca starch, water, and pandan extract. A potato ricer is essential to create the signature worm-like shapes.

Fruits

Canned fruits like jackfruit, lychee, longan, toddy palm seeds, and coconut jelly (nata de coco) are classic, but fresh fruits like dragon fruit, mango, jackfruit, lychee, or durian can be used instead. Don’t forget to save the juice from canned lychee for extra flavor while draining the other canned fruits and jellies.

Variations and Substitutions

• Instead of “red rubies,” use fresh pomegranate seeds.
• Instead of red food dye for the red rubies, use beet juice, beet powder, pomegranate juice, or other natural food coloring.
• Instead of water chestnuts, use apple, pear, or jicama.
• Instead of pandan agar agar jelly, use canned ai yu jelly or grass jelly.
• Instead of canned fruits, use fresh fruits such as dragon fruit, jackfruit, lychee, longan, coconut, mango, and durian.
• Use coconut milk or cream or lactose-free half and half as the base for a dairy-free option.
• To take this dessert to the next level, substitute some of the half-and-half or coconut milk with French vanilla or Hazelnut coffee cream.
• Instead of sugar, sweeten it with condensed milk.

Let’s Make Some Che Thai!

How to Make Red Rubies

1. Prepare the Chestnuts: Drain the canned water chestnuts completely and pat them dry. Cut them into small, even cubes about ¼ inch in size.
2. Add Color: Place the cubed chestnuts in a medium bowl and stir in 2-3 drops of red food dye. Toss until all the pieces are evenly coated in vibrant red.
3. Coat with Tapioca Starch: Sprinkle tapioca starch over the chestnuts and gently toss until each piece is well-coated. Use a colander to sift out any excess tapioca starch.
4. Cook the Red Rubies: In a small pot, bring 2-3 inches of water to a rolling boil over medium-high heat. Add the chestnuts and quickly stir to separate them and prevent clumping. Cook for 2-3 minutes or until they float to the top.
5. Cool in Ice Water: Once cooked, use a slotted spoon to transfer the chestnuts into a bowl of ice water. Stir gently to cool them down and prevent sticking. Let them sit in the ice bath for at least 10 minutes before using in your dessert.

How to Make Pandan Agar Agar Jelly

1. Combine Ingredients: In a small saucepan, whisk together water, agar agar powder, pandan extract, and sugar until well combined.
2. Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 6-7 minutes, stirring occasionally, until the agar agar and sugar are fully dissolved.
3. Pour the mixture into a 4×4 pan or a glass container and let it cool in the fridge for at least 2 hours until chilled.
4. Set and Chill: Pour the mixture into a 4×4 pan or a glass container. Let it cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours, or until the jelly is completely set.
5. Slice into cubes.

How to Make Pandan Worm-Like Jelly (Banh Lot)

1. Set Up Your Tools. Fit a potato ricer with a coarse disc and prepare a large bowl of ice water to cool the pandan jelly once it’s shaped. Keep everything within easy reach.
2. Mix the Ingredients. In a small saucepan, combine water, sugar, mung bean starch, tapioca starch, and pandan extract. Whisk thoroughly before turning on the heat to ensure a smooth, clump-free mixture.
3. Cook the Batter. Turn the heat to medium-high and whisk continuously as the batter thickens, about 4-5 minutes. Once it reaches a smooth, pudding-like consistency, turn off the heat.
4. Shape the Jelly. Work in batches to avoid cooling the batter too quickly. Spoon the warm pandan batter into the potato ricer and gently press it over the ice water, allowing 2-3 inch worm-like droplets to form and fall into the bath. Stir the ice water occasionally to keep the droplets from sticking.
5. Cool the Jelly. Repeat until all the batter is used. Let the pandan jelly rest in the ice water for at least 10 minutes to fully set and prevent clumping.
6. Drain and Serve. Once cooled, drain the pandan jelly and use it immediately in your Che Thai dessert, or store it in the fridge for later use.

How to Assemble Che Thai

1. Prepare the Coconut Cream Base If using coconut cream, add it to a small saucepan and heat over medium-low heat. Bring it to a low simmer, stirring occasionally, but do not let it boil over. Add sugar and stir until fully dissolved. Turn off the heat and let it cool completely before mixing it with the other ingredients.
2. Combine the Ingredients. In a large party punch bowl, pour in the cooled coconut cream mixture and half-and-half (or substitute with coffee creamer if preferred). Stir gently to combine.
3. Add the Toppings. Stir in the prepared red rubies, pandan agar agar jelly, pandan worm-shaped jelly, jackfruit, lychee, longan, toddy palm, coconut jelly, and shredded coconut. Mix well to evenly distribute the toppings.
4. Chill and Serve. Place the assembled Che Thai in the refrigerator for at least 1 hour to chill, or serve immediately over crushed ice.

Make Ahead and Storage Tips

Make Ahead: Prepare all the individual components (jellies, red rubies, fruit, and coconut sauce) and store them separately in airtight containers in the refrigerator. Assemble the Che Thai just before serving for the freshest results.

Store Leftovers: Store assembled Che Thai in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as the milk mixture may separate. Avoid freezing, as the fruits and jellies may lose their texture.

Creative Ways to Enjoy Leftover Che Thai

Leftovers? No problem! Turn them into fun, refreshing treats:

• Che Thai Popsicles: Pour the leftovers into popsicle molds and freeze for a portable, fruity frozen dessert.
• Che Thai Smoothies: Blend the leftovers with ice and a splash of milk or coconut water for a creamy, refreshing smoothie. Add a banana or fresh fruit for an extra burst of flavor!

RECIPE