Vietnamese Fruit Cocktail |Che Thai| Thai Inspired Dessert

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and still creamy.

tapioca pearls

🥗Healthier: chia seeds

💰Cheaper: none

Chia seeds provide similar texture with added nutrients.

jackfruit

🥗Healthier: mango

💰Cheaper: none

Mango is widely available and offers a sweet flavor.

longan

🥗Healthier: lychee

💰Cheaper: none

Lychee is a similar fruit that can be easier to find.

Welcome to Amy's cooking and introduction to the recipe.

Discuss the fruits to use: rambutan, longans, toddy palm seeds, jackfruit, lychee, and coconut jelly, all in syrup.

Chop any large fruit pieces for kids and refrigerate to chill.

Prepare syrup with a 1:1 ratio of sugar and water, using 1 cup of each. Boil until one-third of the water evaporates, then cool.

Make coconut sauce with salvoy coconut cream, sugar, and salt. Heat until sugar dissolves and it reaches steaming point, then cool.

Cook 200 grams of tapioca pearls in 2 liters of water on medium-high heat, stirring continuously until they turn translucent. Rinse under cold water several times to prevent clumping.

Divide tapioca pearls into two portions, color one half pink with a drop of food coloring and the other half green, then set aside.

Combine juice from canned fruits with water to make a total of 8 cups. Add 1 bag of agar powder and sugar, mixing until dissolved. Boil until no granules remain, then remove bubbles.

Divide the jelly mixture: add pandan extract to one portion and coconut cream to the other. Pour into a container and let cool before refrigerating.

Cut the jelly into cubes and strips using a bread knife for better edges. Cut coconut jelly into similar shapes.

Assemble the dessert by mixing all components or serving in individual portions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary