Che Thai, also written as Chè Thái, is a refreshing Vietnamese fruit and coconut dessert made with tropical fruit, chewy jellies and creamy coconut milk. Served cold and lightly sweetened, it sits somewhere between a dessert soup and a fruit cocktail, indulgent yet cooling, and perfect for warm weather. If you love spoonable, coconut-forward desserts like mango sago or buko pandan, this Chè Thái recipe is an easy, no-cook treat you’ll want to make on repeat.
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What Is Chè Thái?
Chè Thái is a Vietnamese fruit and coconut dessert that’s typically served cold, often over ice. It belongs to the wider family of chè, a broad category of Vietnamese sweet soups and desserts, but stands out for its colourful mix of tropical fruits, bouncy jellies and creamy coconut milk.
Unlike heavier dessert soups made with beans or grains, Chè Thái is all about contrast and texture. You’ll usually find ingredients like lychee, jackfruit, mango, ai yu jelly and nata de coco, all suspended in lightly sweetened coconut milk. The result is a dessert that’s rich yet refreshing, spoonable but still thirst-quenching.
You may also see Chè Thái referred to as a Vietnamese fruit cocktail, especially outside Vietnam. While it shares similarities with fruit punch-style desserts from other cultures, the addition of coconut milk and jellies gives Chè Thái its signature creamy, layered feel.
Why You’ll Love This Chè Thái Recipe
This Chè Thái recipe is simple to make, incredibly refreshing, and full of contrasting textures that make every spoonful interesting.
- Creamy but refreshing – Coconut milk makes it rich without feeling heavy, especially when served cold.
- No cooking required – Everything comes together with simple prep and a bit of fridge time.
- Great texture contrast – Soft fruit, chewy jellies and nata de coco in every spoonful.
- Perfect for warm weather – Cooling, lightly sweet and ideal for hot days.
- Easy to customise – Swap fruits or jellies based on what you can find or what you love.
Ingredients & Substitutions
- Lychees – Canned lychees work best here, and the syrup doubles as a natural sweetener.
- Jackfruit – Adds sweetness and texture. Use canned jackfruit in syrup, not brined.
- Mango – Fresh mango gives the best flavour, but thawed frozen mango also works.
- Ai yu jelly – Traditionally used in Chè Thái. Grass jelly is the closest substitute if you can’t find it, or leave it out.
- Nata de coco – Also known as coconut jelly. Adds that signature chewy bite. You’ll usually find it in jars or bags near Asian desserts.
- Coconut milk – Full-fat coconut milk gives the creamiest result. Light coconut milk will be thinner but still works.
- Ice – to chill the dessert on serving
How to Make Chè Thái
Step 1: Drain the lychees, reserving the syrup. Drain the jackfruit and slice it into thin strips.
Step 2: Peel the mango and cut the flesh into small, bite-sized cubes.
Step 3: Remove the ai yu jelly from the can, then slice and dice it into cubes.
Step 4: Add the lychees, jackfruit, mango, ai yu jelly and nata de coco to a large bowl. Pour over the coconut milk, then add lychee syrup gradually, tasting as you go, until lightly sweetened to your liking.
Step 5: Cover and refrigerate for 2–3 hours, or until well chilled.
Step 6: To serve, add a little ice to a glass or small bowl. Ladle over the fruit and coconut milk mixture and serve immediately.
Storage & Make-Ahead Tips
- Keeps well in the fridge – Store Chè Thái in an airtight container in the fridge for up to 2–3 days.
- Best served cold – Give it a good stir before serving, as the coconut milk can separate slightly as it sits.
- Add ice at serving time – Ice is best added just before serving to avoid watering down the dessert.
- Great make-ahead option – You can prepare it a few hours ahead and let it chill until needed.
Ingredient Variations & Add-Ins
One of the best things about Chè Thái is how customisable it is. Feel free to mix and match based on what you can find or what you love.
- Toddy palm seeds – Soft, translucent and mildly sweet. A very traditional addition if you can find them, one of my favourites!
- Water chestnuts (red rubies) – Crisp water chestnuts, often wrapped in tapioca and dyed red for colour and texture.
- Grass jelly – A common substitute for ai yu jelly with a slightly herbal flavour.
- Longan – Similar to lychee but a little more floral.
- Durian – For the brave. Adds richness and a very distinctive flavour.
Frequently Asked Questions
Can I make Chè Thái ahead of time?
Yes. Chè Thái is actually better after a few hours in the fridge, once it’s fully chilled. Just add ice right before serving.
What can I use instead of ai yu jelly?
Grass jelly is the closest substitute and works very well. Otherwise, it can be omitted.
Is Chè Thái a drink or a dessert?
It’s a dessert, but one that’s served cold and often over ice. Think of it as a spoonable fruit dessert rather than a drink.
Can I use light coconut milk?
You can, but the dessert will be thinner and less rich. Full-fat coconut milk gives the best flavour and texture.
🎥 Video: Watch How to Make Che Thai
More Coconut-Based Desserts You’ll Love
If you enjoyed this Chè Thái recipe, here are a few more coconut-forward desserts to try next:
- Mango Sago – A creamy, chilled dessert made with ripe mango, tapioca pearls and coconut milk.
- Mango Sticky Rice – A classic Thai dessert pairing sweet coconut rice with fresh mango.
- Coconut Rice Pudding – Comforting and lightly sweet, with a rich coconut milk base.
📖 Recipe
Che Thai (Vietnamese Fruit & Coconut Dessert)
Ingredients
- 1 can lychees syrup reserved
- 1 can jackfruit in syrup drained
- 1 ripe mango
- 1 cab green ai yu jelly drained
- 1 jar nata de coco drained
- 1 can full-fat coconut milk (400g)
- Ice to serve
Instructions
- Drain the lychees, reserving the syrup. Drain the jackfruit and slice it into thin strips.
- Peel the mango and cut the flesh into small, bite-sized cubes.
- Remove the ai yu jelly from the can, then slice and dice it into cubes.
- Add the lychees, jackfruit, mango, ai yu jelly and nata de coco to a large bowl. Pour over the coconut milk, then add lychee syrup gradually, tasting as you go, until lightly sweetened to your liking.
- Cover and refrigerate for 2–3 hours, or until well chilled.
- To serve, add a little ice to a glass or small bowl. Ladle over the fruit and coconut milk mixture and serve immediately.
Notes
- Sweetness can vary depending on the brand of lychees, so always sweeten gradually and taste as you go.
- Full-fat coconut milk gives the creamiest result, but light coconut milk can be used for a lighter dessert.
- Grass jelly can be substituted for ai yu jelly if needed.
- Store leftovers in an airtight container in the fridge for up to 2–3 days. Add ice only when serving.
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