Chè Thái (Vietnamese Fruit Cocktail)

If you love colorful, slurpable desserts, Che Thai needs to be on your radar. It’s sweet, creamy, fruity, and loaded with jellies—and basically everything your inner child dreams about in a bowl. If you’ve ever had a Vietnamese-style fruit cocktail at a party, chances are it was this one. It’s like the ultimate mashup of textures: juicy lychee or jackfruit, chewy jelly strips, and crunchy water chestnuts, all swimming in coconut milk. A total yes, please! moment.

There’s no strict recipe—use whatever you have on hand and customize it to your heart’s content. Whether you’re making 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 sweet treats? Don’t miss Che Ba Mau—a colorful three-layered dessert—or Che Chuoi, that cozy coconut banana pudding with tapioca pearls. So good!

What is Che Thai?

Che Thai is Vietnam’s take on a fruit cocktail dessert, originally inspired by the Thai dessert tub tim krob. But just like everything else, we’ve put our own spin on it! It’s a popular dessert at Vietnamese gatherings—bright, sweet, and colorful with lots of toppings layered over crushed ice and sweetened coconut milk. Think of it as a build-your-own sundae, but with tropical fruit and jelly.

Some versions are simple with just canned fruit and jelly, and others go all out with homemade rubies, agar jellies, and fresh fruit. It’s a no-rules dessert, which is what makes it so fun.

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.

What’s in It?

It’s a choose-your-own-adventure kind of thing, but here’s what you’ll typically find in a bowl of che Thai:

• Creamy base – Start with something rich and smooth like whole milk, half-and-half, heavy cream, coconut milk, or even coffee creamer. I like using a mix of coconut milk and half-and-half for that creamy tropical vibe. For a dairy-free option, stick with full-fat coconut milk or lactose-free half-and-half—both work beautifully.
• Tropical fruits – Jackfruit, lychee, longan, palm seeds, and other canned or fresh tropical fruits are classic. Drain them well so the dessert doesn’t get watered down.
• Jellies – Grass jelly, agar jelly, or coconut jelly add fun texture and a little sweetness.
• Red rubies – These are crunchy water chestnuts coated in tapioca flour and dyed red for that iconic chewy-crunchy bite.
• Crushed ice or mini ice cubes – This keeps everything cold and refreshing, especially on a hot day.

If you want to keep it super easy, you can totally use a can of mixed tropical fruit cocktail and pre-cut jelly. No shame in that shortcut game!

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

Milk

Red Rubies

The iconic “red rubies” (sương sa hạt lựu) are made from diced water chestnuts coated in tapioca starch and red food coloring. For the best crunch, use canned whole water chestnuts. No water chestnuts? Substitute it with apple, pear, or jicama!

Pandan Agar Jelly

To make pandan jelly, combine water, agar powder (Telephone brand), pandan extract (Butterfly brand), and sugar. No agar? Gelatin can work as a substitute for agar agar.

Pandan Noodle 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 noodle-like shapes.

Fruits

Classic che Thai uses canned fruits like jackfruit, lychee, longan, toddy palm seeds, and coconut jelly—but fresh fruit like mango, dragon fruit, or even durian works too! Just be sure to drain everything well, except for the lychee—save that syrup and mix it into your base for extra fruity flavor.

Easy Swaps & Fun Twists

• Swap red rubies with fresh pomegranate seeds.
• Use beet juice, pomegranate juice, or beet powder instead of red food coloring.
• No water chestnuts? Try diced apple, pear, or jicama.
• Skip the pandan jelly and use canned ai yu or grass jelly.
• Fresh fruits like mango, jackfruit, lychee, or durian work great in place of canned.
• For a dairy-free base, use coconut milk, coconut cream, or lactose-free half-and-half.
• Want it extra creamy? Try mixing in a splash of hazelnut or French vanilla coffee creamer.
• Swap sugar with condensed milk for added richness.

Let’s Make Some Che Thai!

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

How to Make Red Rubies

1. Dice and dye the water chestnuts red, then toss with tapioca starch. Boil until they float, then chill in ice water for at least 10 minutes. That’s it!

How to Make Pandan Jelly

1. Whisk water, agar agar, pandan extract, and sugar in a saucepan. Simmer for 6–7 minutes, pour into a pan, chill until set, then slice into cubes.

How to Make Pandan Noodle Jelly (Cendol Banh Lot Style)

1. Whisk water, sugar, starches, and pandan extract in a saucepan until smooth. Cook over medium-high heat until thickened.
2. Press the warm batter through a potato ricer into ice water to form jelly strands. Let sit for 10 minutes, then drain and use or refrigerate.

Time to Assemble

1. Make the Base: Gently heat coconut cream with sugar until dissolved. Let it cool, then mix with half-and-half or coffee creamer.
2. Add the Goodies: Stir in red rubies, pandan jellies, canned fruits, and shredded coconut.
3. Chill & Serve: Refrigerate until cold or serve right away 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.

Fun Ways to Use Up Leftover Che Thai

Got leftovers? Don’t let them go to waste—there are plenty of creative ways to turn che Thai into something new and delicious. Pour it into popsicle molds and freeze for fruity, refreshing che Thai popsicles (so good on a hot day!). Or toss it in a blender with some ice and a splash of milk or coconut water to make a creamy che Thai smoothie. Add a banana or your favorite fruit for a little extra boost!

Tropical Vibes in Every Bite

Whether you’re making che Thai for a family night, a party, or just because it sounds amazing (and it is), you’re going to love how easy and customizable it is. It’s one of those desserts that’s equal parts nostalgia, comfort, and fun.

Ready to build your own bowl? Let’s go!

Tell me how yours turned out in the comments—I love hearing from you!

RECIPE