Che Thai (Vietnamese Fruit & Coconut Dessert)
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’s an easy no-cook dessert that’s perfect for warm weather.
Servings: 6 serves
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.