How to make a Vietnamese Che Thai Dessert recipe - Asian Fruit Cocktail

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.

Drain the water chestnuts from the can.

Cut the drained water chestnuts into little cubes.

Add red food coloring to the water chestnuts until they are completely covered.

Coat the colored water chestnuts with tapioca starch until fully coated.

Pour the coated water chestnuts into a colander and shake off the excess starch.

Bring a pot of water to a boil.

Once boiling, add the water chestnuts and stir to prevent clumping.

Scoop out the water chestnuts and place them in an ice bath.

Open the cans of longan, jackfruit, and lii, saving the syrup from each can.

Place the longan into an ice bucket, cutting some in half and others into thirds.

Cut the jackfruit into strips and add to the ice bucket.

Cut the green jelly into cubes and add to the ice bucket.

Drain and rinse the ttty palm seeds, cutting larger pieces in half before adding them to the ice bucket.

Add the faux pomegranate seeds (colored water chestnuts) to the ice bucket, using about half.

Gently stir all the ingredients in the ice bucket together.

Pour in half and half and gently stir to combine without breaking the jelly.

Serve the mixture over crushed ice.

Cooking Techniques

Equipment Needed

Spice Level: