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Say hello to easy Che Thai, a colorful and lip-smacking Vietnamese fruit co*cktail dessert that’s bursting in flavor, fruit, jellies, textures, and creamy coconut sauce goodness! This is one of the best, natural Asian dessert drinks and che thai ingredients are easy to access and it’s perfect for a party. Make this version of an easy and fast che Thai recipe at home in ten minutes!
Table of contents
- What is Che Thai?
- Ingredients for EAsy Ché Thai in Ten Minutes
- Equipment
- How to Make Easy Chè Thái:
- STEP BY STEP IMAGES: How to Assemble Che Thai in a Glass
- Notes on Making Easy Che Thai
- Add Ins and Variations
- What to Serve with Che Thai Dessert
- Commonly Asked Questions
When I was in Vietnam I fell in love with the food in addition to the sights and people. The innovation and creativity, especially in the desserts, makes me wonder how I had spent so much of my life missing out on this kind of experiencial learning.
Basically, I don’t think you’re getting the most of your tastebuds if you haven’t had the chance to delve into Vietnamese food or desserts. When you do, your brain will thank you because all senses get activated.
Che Thai is one of those recipes that I can actually make at home, make it well, and when I see my kids enjoying jackfruit, longan, lychee, and coconut milk to name a few…it’s total satisfaction! Bring these flavors into your home, no matter your background, and you will have opened up a new level of foodie education.
What is Che Thai?
Vietnamese ché is a traditional dessert enjoyed throughout Vietnam. Ché drinks are typically made with a combination of ingredients such as beans, fruits, tapioca pearls, and coconut milk.
It’s known for its diverse textures, vibrant colors, and sweet flavors, offering a delightful treat for the taste buds.
It reminds me a lot of Filipino Halo Halo, Che be Mau with the pandan jelly, and Ais Kacang from Singapore! However, this simplified way to make che thai is my favorite and really easy for gatherings!
A Chè Thái recipe, specifically, is usually made with ai yu jelly, red rubies, and fruits like jackfruit and longan.
For speed and as an introduction to Chè Thái in your own home, this inspired recipe switches out the red rubies for pomegranate for a fun, healthy, and faster twist.
It’s one of the most popular street foods and dessert enjoyed throughout Vietnam and beyond. When I think of grass jelly coffee, sago drinks, and ice-filled fruit drinks…I always have che Thai on my mind, too!
The colors are very distinct and makes che Thai easy to spot in the crowd.
What’s Good About Chè Thái?
- Refreshing dessert perfect for hot days
- This version of an easy che thai recipe whips up in ten minutes!
- Healthier than other desserts, sweetened mostly by fruit.
- It’s a sensory, textural, amazing delight! The mix of textures – chewy, creamy, and crunchy is all in one bowl!
- Can be customized with your favorite fruits and toppings
- Can be made more or less sweet to your preference.
- Che Thai ingredients can easily be made vegan!
- This is one of the best punchbowl recipes, perfect for drinks for a party.
Why Chè Thái is the Perfect Dessert for Large Gatherings
Chè Thái stands out as an ideal choice for large gatherings because it’s super fast to create, has festive colors as a holiday dessert, and taste amazing. Also, the recipe calls for many to enjoy.
With the ability to serve up to 10 people, it’s perfect for family get-togethers, parties, and communal celebrations. Anywhere there is a crowd!
Secondly, it’s incredibly quick to prepare. This delightful dessert can be ready in under 20 minutes. All it takes is some fruit chopping and a splash of coconut milk, making it a hassle-free addition to any feast.
Moreover, simplicity is key. There’s no need for baking or cooking, which significantly reduces the room for error. This fool-proof recipe ensures that even novice cooks can impress their guests without a hitch.
Finally, its refreshing taste and vibrant presentation make it a crowd-pleaser. The combination of fresh fruits with creamy coconut milk is both eye-catching, lip-smacking, and delicious, adding a touch of tropical flair to any occasion.
Brief History of Che Thai and Origin
- Chè Thái traces its roots to Vietnam, where it has been enjoyed for generations as a beloved dessert and street food.
- The name “Chè Thái” reflects the diverse ingredients used in the dessert, which are reminiscent of the vibrant flavors found in Thai cuisine. While it’s a Vietnamese dessert, the name simply is the connection to the colors of Thailand, reflected in this beautiful dessert drink as well as the popular Thai dessert of Tab Tim Krob (“red rubies”) that can be found in authentic Chè Thái.
- Over time, Che Thai has evolved to include a variety of fruits, making it a versatile and customizable dessert enjoyed by people of all ages and from all over the world.
Ingredients for EAsy Ché Thai in Ten Minutes
This recipe can feed a group of 8 people. If you are NOT serving che Thai in a punchbowl at a gathering, then separate each ingredient into it’s own container, and assemble the drink whenever you will consume it.
- 2 cans (14 oz) coconut milk
- 3/4 can condensed milk
- 1 can GREEN Ai Yu Jelly – 1 inch cubes. The green Ai Yu jelly is not sweet. This is the balance and cooling ingredient of the whole mixture.
- 1 1/2 cup Pomegranate – this replaces the red rubies and creates a healthier version of che Thai while adding bright flavor and crisp texture.
- 1 can Jackfruit – cut in 2 inch long strips
- 1 can Coconut Meat – cut in 2 inch long strips
- 1 can Longan – cut in halves
- 1 can Lychee – include the cans syrup water; cut in halves
- 1 cup Nata de Coco – These are natural, sweetened coconut water cubes.
- Ice – have lots of crushed ice or ice cubes on hand
- Toddy Palm seeds (optional)
Equipment
- Large saucepan
- Mixing spoon
- Small Bowls OR a big Punchbowl – Use the small bowls to make che Thai whenever you want and for individual servings and to store leftovers. Opt for the punchbowl when serving che Thai for a gathering.
- Tall glasses – for serving the che Thai
- Long Spoons or Ladle
How to Make Easy Chè Thái:
Preparing Your Fruits for Chè Thái
When making Chè Thái, start by slicing the fruits and coconut meat into strips and lengthwise, bite-size pieces. To ensure each fruit contributes its unique texture and flavor optimally, follow these specific guidelines:
- Lychee and Jackfruit: Slice these fruits into thin 2-inch pieces. This size helps in absorbing the surrounding flavors while maintaining a pleasant bite.
- Longan: Cut these into halves. Smaller sizes expose more surface area to the flavors of the syrup and other fruits.
- Toddy Palm Seeds and Young Coconut Meat: These should be sliced into 2 inch thicker pieces compared to others. Their subtle sweetness and texture are best enjoyed in generous slices.
- Ai-yu Jelly: Cut into 1-inch cubes. The jelly’s firm yet yielding texture adds a delightful contrast when cubed neatly.
These detailed cutting techniques will not only enhance the visual appeal of your Chè Thái but also improve the overall eating experience, ensuring every spoonful is bursting with the perfect blend of flavors and textures.
- Prepare Coconut Milk Base: In a saucepan, combine coconut milk and condensed milk. Bring to a simmer over medium heat, 5 minutes. Remove from heat and let it cool.
- Prepare ingredients: Cut the green ai yu jelly into cubes. Slice the fruits and coconut meat into strips and lengthwise, bite-size pieces. Leave the syrup water of the lychee. If you want the che Thai less sweet, remove all the syrup and you can even rinse the fruits.
- Assemble Che Thai: In tall glasses, layer the green ai yu jelly, a little scoop of all of the fruits, pomegranate, and nata de coco cubes. Fill each bowl with crushed ice or lots of ice cubes. If serving a gathering, pour everything in a big punchbowl.
- Pour Coconut Milk Sauce: Once the coconut milk mixture has cooled, pour it over the fruit and jelly layers until the bowl or glass is almost full. If everything is in a punchbowl, pour the coconut sauce all into the punchbowl with lots of ice.
- Serve and Enjoy: Garnish with additional fruit or toppings if desired. Serve Che Thai immediately and enjoy the refreshing flavors!
STEP BY STEP IMAGES: How to Assemble Che Thai in a Glass
In tall glasses, add lots of ice, then layer the vibrant green ai yu jelly, cut in 1-inch cubes. If you can’t find ai yu, feel free to substitute with grass jelly or the equally delightful pandan jelly for a pop of color and aroma.
Next, add a little scoop of each of the fruits – be sure to cut them as specified for the best bite and flavor.
Add nata de coco cubes on top for an additional layer of texture.
Once all the ingredients are beautifully layered, pour the chilled coconut milk mixture over them until the bowl or glass is almost full. The coconut milk, rich and creamy, ties all the flavors together.
Each fruit ingredient adds balance to the entire recipe, showcases this beautiful Vietnamese recipe perfectly, and is important to gather the taste and feel of che thai.
Notes on Making Easy Che Thai
- Adjust the sweetness of the coconut milk base according to your preference by adding more or less condensed milk. You can add more fruit syrups from the cans or even rinse the fruit for no more added sugar and adding a little water to your mixture.
- Make this recipe vegan by using sugar instead of condensed milk, or use vegan coconut condensed milk.
- Never forget the ice.
Bonus Tip: If you are in Vietnam, like I was, be sure to check the ice the street vendors use before consuming ché Thai. If the ice is cylindrical in shape with a hole in the middle, it’s commercially made and considered safe.
Add Ins and Variations
- Make che Thai popsicles. (see my pic below)
- Make it authentic by making red rubies instead of using pomegranate seeds.
- Have fun and try it with more of your favorite Asian fruits like mangosteen, durian, yellow mango, rambutan, and even crunchy Asian pear to name a few. You can also add grass jelly or sago pearls.
- For a creamier texture, you can add half and half to the mixture.
- Add strawberry, avocado, or blueberries
- Toss in some cooked mung beans or azuki red beans for added protein and texture.
- Test different flavors of jelly made with agar agar for a fun twist. Coconut milk with agar agar makes perfect coconut jelly to add in. In addition, try pandan flavored water with agar agar.
More Exciting Party Punchbowl Recipes
- BEST, ALL Natural BUKO PANDAN Recipe (VEGAN and simply Amazing)
- The BEST Strawberry Sago with Step-by-Step Images!
- SO YUMMY! Hwachae Recipe: Watermelon Fizzy Drink
- Avocado Sago: Avocado with Condensed Milk just got Elevated
- Mixed Fruit Sago is the Colorful, Natural, Refreshing Dessert to Try
What to Serve with Che Thai Dessert
- Che Thai is delicious on its own but can also be enjoyed as a refreshing dessert on a hot day after a meal of Vietnamese spring rolls, tofu spring rolls with Vietnamese peanut sauce, avocado rolls, masala chickpea tacos, Filipino chicken skewers, or vegan tofu satay.
- Pair it with Vietnamese coffee or tea for a delightful afternoon treat.
Commonly Asked Questions
Can I make Che Thai in advance?
Yes, you can prepare the individual components ahead of time. Then, assemble them just before serving.
Are canned fruits okay for Che Thai ingredients?
Absolutely! Canned fruits are convenient and work well in this dessert. Additionally, it makes this exquisite mixture only take ten minutes!
What other types of jelly are in in Che Thai ingredients?
Feel free to experiment with different flavors and textures of jelly to suit your taste preferences such as adding coconut jelly, pandan jelly, grass jelly, ai yu honey jelly, and also ube jelly.
Are there lots of carbs in this dessert drink?
For those curious about carbohydrate content of che thai dessert, the provided recipes offer an estimated 18g of carbohydrates per serving. This amount is detailed within the broader nutritional profile, but carbohydrates stand out as a key element. Keep in mind these are different carbs than breads and crackers because it comes from fruits.
How long does it take to make this?
Since this is an EASY version and uses pomegranate seeds instead of traditional red rubies, the preparation time for chè thái is approximately 10 minutes, while the actual cooking time to create the coconut sauce takes just 2 minutes.
Can I store this in the fridge?
You can store Chè Thái in the refrigerator for a maximum of 2-3 days. Make sure to keep it in a sealed container to preserve its freshness.
Can I replace coconut milk with something else?
Absolutely! You can substitute coconut milk in with half and half, evaporated milk, almond milk, or regular milk. This alternative will ensure you still achieve that rich, creamy texture. If you use DAIRY milk then consume this recipe in one day over lots of ice.
Now that you have all the ingredients and know-how, it’s time to whip up your own batch of this simple Vietnamese Chè Thái recipe and treat yourself to a delightful sampling of Vietnam.
Get creative, have fun, and enjoy every spoonful of this sweet sensation!
10 Minutes Chè Thái Recipe
This easy Che Thai is a colorful and lip-smacking Vietnamese fruit co*cktail dessert that's bursting in flavor, Asian fruits, textures, and coconut milk! Add lots of ice and enjoy one of the best dessert drinks in the world.
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Course: beverages, Breakfast, Dessert, Drinks, Snack
Cuisine: Vietnamese
Keyword: 10 minutes or less, ai yu jelly, che thai, coconut milk, dessert, jackfruit, longan, vietnamese drink
Prep Time: 7 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 10 minutes minutes
Servings: 8 people
Calories: 334kcal
Equipment
Large saucepan
mixing spoon
Small Bowls OR a big Punchbowl Use the small bowls to make che Thai whenever you want and for individual servings and to store leftovers. Opt for the punchbowl when serving che Thai for a gathering.
Tall glasses for serving the che Thai
Long Spoons or Ladle long spoons for tall glasses and a ladle for punchbowl style
Ingredients
- 2 cans coconut milk 14 oz
- 3/4 can condensed milk
- 1 can GREEN Ai Yu Jelly cut in 1 inch cubes
- 1 1/2 cup Pomegranate seeds this replaces the red rubies
- 1 can Jackfruit cut in 2 inch strips
- 1 can Coconut Meat cut in 2 inch strips
- 1 can Longan cut in halves
- 1 can Lychee include the can's syrup water; cut in halves
- 1 cup Nata de Coco
- Ice have lots of crushed ice or ice cubes on hand
- Toddy Palm Seeds 1 can; optional
Instructions
Prepare Coconut Milk Base:
In a saucepan, combine coconut milk and condensed milk.
Bring to a simmer over medium heat, 5 minutes. Remove from heat and let it cool.
2 cans coconut milk, 3/4 can condensed milk
Prepare ingredients:
Cut the green ai yu jelly into cubes.
Slice the fruits and coconut meat into strips and lengthwise, bite-size pieces.
Leave the syrup water of the lychee.
If you want the che Thai less sweet, remove all the syrup and you can even rinse the fruits.
1 can GREEN Ai Yu Jelly, 1 1/2 cup Pomegranate seeds, 1 can Jackfruit, 1 can Coconut Meat, 1 can Longan, 1 can Lychee, 1 cup Nata de Coco
Assemble Che Thai:
In tall glasses, layer the green ai yu jelly, a little scoop of all of the fruits, pomegranate, and nata de coco cubes.
Fill each bowl with crushed ice or lots of ice cubes.
If serving a gathering, pour everything in a big punchbowl.
Pour Coconut Milk Mixture:
Once the coconut milk mixture has cooled, pour it over the fruit and jelly layers until the bowl or glass is almost full.
If everything is in a punchbowl, pour the coconut milk mixture all into the punchbowl with lots of ice.
Ice
Serve and Enjoy:
Garnish with additional fruit or toppings if desired. Serve Che Thai immediately and enjoy the refreshing flavors!
Notes
Remember: If you are NOT serving che Thai in a punchbowl at a gathering, then separate each ingredient into it’s own container, and assemble the drink whenever you will consume it.
Don’t forget the ice!
Nutrition
Nutrition Facts
10 Minutes Chè Thái Recipe
Amount per Serving
Calories
334
% Daily Value*
Fat
24
g
37
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
13
mg
4
%
Sodium
61
mg
3
%
Potassium
422
mg
12
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
5
g
10
%
Vitamin A
99
IU
2
%
Vitamin C
5
mg
6
%
Calcium
126
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
