Refreshing, light, fruity, lots of flavor, and so easy to make our Che Thai recipe is the Southeast Asian fruit cocktail dessert you’ve probably never heard of but need to try.
Throughout Southeast Asia you can find versions of this fruit cocktail. The two main names for it are Chè Thái in Vietnam and Thapthim krop (or tub tim krop) in Thailand.
The first time we had this cool dessert was in Thailand. Be sure to reach about our:
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What’s great about this Chè Thái recipe is that it can seriously be made by anyone in minutes.
You can easily find every ingredient at your local Asian grocer or even if your grocery store has an excellent international aisle.
This Vietnamese dessert drink recipe is like a combination of a sweet soup, ice cream, shaved ice, and a fruit cocktail all-in-one.
This Che Thai recipe is a no-cook recipe because we’re removing the cooking element that requires red food coloring, agar agar powder, tapioca starch, water chestnuts, or dry tapioca that require boiling to create red rubies.
When these elements are used they’re made to represent faux pomegranate seeds.
We just prefer the real things for both flavor and health.
Real pomegranate seeds are a super-food that’s packed with nutrients, antioxidants, and have even been found to benefit brain health.
It starts with a base of either heavy cream, half & half, coconut milk, or a mixture of any of them.
From there it is a mixture of texture items (toddy palm seeds, grass jelly, tapioca balls, mung beans, pandan jelly, and ai-yu jelly), canned fruit (longan, jackfruit, rambutan, and other tropical fruits), and fresh fruit like the can items mentioned and pomegranate seeds.
This dessert fruit cocktail is no stress. If you’re missing one of these fruits or you prefer a different addition you can get creative.
We also like replacing canned fruit with our favorite fruits whenever we find them in season.
This tasty dessert is a true personal preference, choose your own adventure treat.
Che Thai Fruit Cocktail Recipe
Cook Time: 15 Minutes
Yields: 12 servings
Ingredients:
- 1 can of rambutan
- 1 can longan
- 1 can sweet jackfruit (or fresh jackfruit slices to add a lot of flavor and texture)
- 1 can toddy palms seeds
- 1 can ai-yu jelly or other grass jelly
- 1 can or jar of nata de coco (coconut jelly)
- ½ cup fresh pomegranate seeds
- 2 cups of coconut milk, cream, or half & half
- ¼ cup crushed ice (for each serving)
Directions:
- To make che thai you start by chopping your jellies and fruits to small bite shapes like squares and strips.
- For any of the cans of fruit that you love, reserve half of their juice to add extra sweetener and flavor to the fruit cocktail punch bowl.
- From there you add the mix of ingredients all into a bowl with a quarter to half of their canned fruit juices and your cream base of choice.
- Mix it all together
- Refrigerate for 15 minutes to get the flavors together.
- When ready to serve, spoon it into a glass. Top with crushed ice for an additional texture and fun cooling element.
Che Thai Recipe
This no cook Che Thai recipe is so easy a toddler could make it, and it's packed with delicious tropical fruit and flavors.
Ingredients
- 1 can of rambutan
- 1 can longan
- 1 can sweet jackfruit (or fresh jackfruit slices to add a lot of flavor and texture)
- 1 can toddy palms seeds
- 1 can ai-yu jelly or other grass jelly
- 1 can or jar of nata de coco (coconut jelly)
- ½ cup fresh pomegranate seeds
- 2 cups of coconut milk (you can also use cream or half & half)
- ¼ cup crushed ice (for each serving)
Instructions
- To make che thai you start by chopping your jellies and fruits to small bite shapes like squares and strips.
- For any of the cans of fruit that you love, reserve half of their juice to add extra sweetener and flavor to the fruit cocktail punch bowl.
- From there you add the mix of ingredients all into a bowl with a quarter to half of their canned fruit juices and your cream base of choice.
- Mix it all together and refrigerate for at least 15 minutes to get the flavors together.
- When ready to serve, spoon it into a glass and top with crushed ice for an additional texture and fun cooling element.
Notes
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In Texas we’d much rather have this Che Thai recipe at a barbecue after eating heavy smoked meats over any traditional dessert or fruit salad because it’s refreshing and can cool you down.
It’s also such a good thing that this easy recipe serves a group, because we always go back for seconds.
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