Chè Thái (Vietnamese Fruit Cocktail)

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A chilled cup of sweet lychees, juicy jackfruit, chewy jelly, and cold coconut milk—this is one of those desserts that takes me straight back to sticky summer evenings and family potlucks. Chè Thái might look like a fruit salad at first glance, but one spoonful and you’ll know it’s much more than that. It’s refreshing, colorful, and completely customizable, which is probably why it’s become one of my favorite desserts to make when I’m hosting.

What Makes Chè Thái So Fun to Make and Eat

Chè Thái is like the choose-your-own-adventure of Vietnamese desserts. You start with a coconut milk base and go wild with tropical fruits, jellies, and chewy bits. It’s actually inspired by a Thai dessert called “Tub Tim Krop,” but over time it’s taken on a Vietnamese twist.

When I first tried it, I was hooked on the mix of textures—crunchy, chewy, juicy—and the contrast between the icy cold coconut milk and the syrupy sweet fruits. And since most of the ingredients come from cans or jars, it’s quick to throw together.

I usually keep a stash of canned lychees, longan, and jackfruit in the pantry for this very reason. It’s also great for entertaining—just fill a big punch bowl and let everyone scoop what they want into their cup.

A Quick Look at What Goes Into It

The Red Rubies (Water Chestnuts)

These are little red jewels made by dyeing diced water chestnuts and tossing them in tapioca starch before boiling. They get a chewy coating and that signature bright red look.

I used to use artificial red food coloring, but I’ve since switched to natural options. After testing a few brands, ENCO gave the best red without veering into purple or pale tones. You can find canned water chestnuts easily, and all you have to do is dice them into small chunks.

Once coated in tapioca starch, boil them in small batches until they float, then transfer them into an ice bath. The longer you let them sit in ice water, the chewier they get. I usually leave them in for at least 10 minutes while I prep the rest.

The Pandan Jelly

Instead of using canned green jelly with artificial dyes, I started making my own pandan jelly at home. All you need is pandan extract, agar-agar powder, sugar, and water. It sets fast—around 20 minutes—and gives a firmer, slightly bouncy texture.

I like this better than canned ai-yu jelly, plus I get to control the sweetness. I cut it into cubes and chill them until I’m ready to mix everything together. If you’ve never worked with agar before, it’s super easy and vegan too.

Fruits I Like to Use

You can go crazy with fruit options here, but the key is to use firm, syrup-packed fruits that hold their shape and flavor well when mixed with ice and coconut milk. Here’s my usual mix:

• Jackfruit (cut into strips)
• Lychees
• Longan
• Toddy palm seeds
• Fresh young coconut (scooped into ribbons or strips)

Sometimes I’ll use canned coconut if I can’t find a fresh one, but the flavor from a real young coconut is unbeatable. It adds that sweet, floral nuttiness that rounds out the dessert perfectly.

The Coconut Part—Why I Always Use Fresh When I Can

If you can get your hands on a fresh young coconut, do it. The flesh is tender and sweet, and the juice is perfect in this dessert. I used to wrestle with coconuts using a chef’s knife, but after a few near misses, I switched to a coconut opener tool that makes the job safer and cleaner.

Once opened, I pour the coconut water into the punch bowl and scoop out the flesh. If I’m using canned, I’ll still add a splash of fresh coconut water for depth.

How I Like to Serve It

This dessert is made for sharing. I usually put everything—fruits, red rubies, jellies—into a large bowl. Then I mix in coconut milk and a bit of the syrup from the canned fruit (just one can is enough to sweeten the whole thing without it being too sugary).

You can serve it two ways:

• DIY style: Lay out all the fruit and toppings, and let everyone build their own cup. This works great for parties or family dinners.
• Ready-to-go style: Mix everything in one bowl, chill it in the fridge for a few hours, and it’s ready to serve cold.

If you’re short on time, ice cubes work, but I usually refrigerate it ahead so the flavors stay concentrated and the coconut milk doesn’t get watered down.

Tips and Shortcuts from My Kitchen

• Natural food coloring: Skip the artificial stuff. ENCO’s red food dye gave the best “ruby” result.
• Use agar, not gelatin: Sets faster, holds better in cold desserts, and it’s plant-based.
• Save the syrup: Use just one can’s worth of syrup to sweeten the coconut milk base—it’s more than enough.
• Go heavy on the ice bath: The red rubies become beautifully chewy the longer they sit in it.
• Chill before serving: It brings everything together and saves you from using too much ice.

Why It’s a Crowd Favorite at My Place

I love making chè Thái for get-togethers because it’s easy, colorful, and fun to eat. It reminds people of halo-halo or fruit punch, but it’s lighter and more refreshing. You can prep everything in advance, and there’s no cooking other than the quick boiling for the red rubies.

Kids love the color and textures, adults love that it’s not overly sweet, and I love that I can throw it together with pantry staples.

Try other Thai recipes:

• Tom Yum Soup (Thai Soup)
• Thai Crunch Salad with Peanut Dressing
• Thai Red Curry Paste