Chè Thái (Vietnamese Fruit Cocktail Sweet Soup) 越式泰式甜湯 (Chè Thái)

Chè Thái is a refreshing Vietnamese fruit cocktail dessert, often mistaken for Thai dessert due to its name, but distinctly Vietnamese in preparation. It typically features a rich, sweet coconut milk base infused with pandan, combined with a colorful assortment of tropical fruits, jellies, and tapioca pearls, served chilled over ice.

Nutrition (per serving)

Ingredients

• 400ml coconut milk
• 150g granulated sugar
• 1/4 tsp salt
• 2 pandan leaves, tied into a knot
• 20g agar-agar powder (for two colors of jelly)
• 600ml water (for agar jelly)
• Green food coloring
• Red food coloring
• 100g small tapioca pearls
• 200g canned jackfruit, drained and sliced into thin strips
• 200g canned longan, drained
• 200g canned lychee, drained
• 150g nata de coco (coconut jelly), drained
• 150g palm seeds (attap chee), drained
• Ice cubes, for serving

Steps

1. Prepare the coconut milk base: In a saucepan, combine coconut milk, granulated sugar, salt, and pandan leaves. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Do not boil. Remove from heat and let it cool completely. Discard pandan leaves.
2. Make the agar jellies: In a separate saucepan, combine agar-agar powder and water. Bring to a boil, stirring constantly until the powder is fully dissolved, about 2-3 minutes. Divide the mixture into two bowls. Add a few drops of green food coloring to one bowl and red food coloring to the other. Pour each colored mixture into separate shallow dishes and let them set at room temperature, then chill in the refrigerator until firm. Once firm, cut the jellies into small cubes or thin strips.
3. Cook the tapioca pearls: Bring a pot of water to a rolling boil. Add tapioca pearls and cook according to package instructions until translucent and soft, usually 10-15 minutes. Stir occasionally to prevent sticking. Once cooked, drain thoroughly and rinse with cold water to remove excess starch. Set aside.
4. Assemble Chè Thái: In individual serving glasses or a large bowl, layer the prepared ingredients. Start with the green and red agar jellies, then add tapioca pearls, canned jackfruit, canned longan, canned lychee, nata de coco, and palm seeds.
5. Pour the cooled coconut milk base over the mixed fruits and jellies. Add a generous amount of ice cubes before serving. Stir gently to combine all ingredients.

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