Chè Thái: The Colorful and Creamy Vietnamese Fruit Cocktail Dessert You Need to Try

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.

Chop the water chestnuts.

Add a few dollops of red food coloring to the water chestnuts and mix until completely red.

Coat the red water chestnuts with enough tapioca starch to give them a nice thick coat.

In a small saucepan, bring water to a boil and add the coated water chestnuts.

The water chestnuts are done when they start floating on top of the water.

Drain the water chestnuts and immerse them in a bowl of ice water for at least 5 to 10 minutes.

Prepare the rest of the ingredients by cutting the green jelly into bite-sized pieces.

Add the juice from the canned jackfruit and cut the jackfruit into strips.

Add a can of lychee along with its juices.

Add canned rambutan along with its juices.

Strain the coconut jelly and do not use its juice.

Add the palm seeds and do not use their juice.

Add the water chestnuts to the mixture, which are meant to look like pomegranates.

Pour in half and half (or milk or coconut milk) for a refreshing taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary