If you have tried Thapthim Krop or tub tim krop in Thailand, this is the Vietnamese version. It is filled with tropical fruits, red rubies, and jackfruit that give a Southeast Asian vibe.

This dairy-free dessert is simple to customize. On hot days, a bowl of chè thái with assorted fruits, ai-yu jelly, and smooth coconut sauce is the perfect quick refreshment. I like to add grass jelly and longan. They give extra crunch and chewy texture. The first time I made this, I realized how fast it is. Just steam or cook a few elements, then assemble everything in minutes. It is stress-free and fun to make.

Chè thái is perfect for hosting an event, potluck, or party. You can pick your favorite fruits like rambutan, pomegranate seeds, or canned fruit to save time. Add shaved ice for an extra refreshing touch. I made a large batch once for a family celebration. Everyone said it was the perfect mix—sweet, chewy, and creamy all in one. This dessert is remembered long after the event.

The recipe starts with a coconut sauce made from coconut milk. This ties all flavors together. For toppings, you can use red rubies (made with water chestnuts and tapioca starch), agar agar jelly, or dry tapioca pearls. Add a little red food coloring for a colorful look. In Vietnam, chè is everywhere. You find it at street stalls, family gatherings, and big celebrations. I still remember walking into my mom’s kitchen, seeing the giant tub, and knowing my favorite dish was ready.

For a quick version, try the all-in-one, stress-free, no-cook option with canned fruits and ready-made jelly. It is also healthy. Ingredients like mung beans, longan, and toddy palm seeds are rich in antioxidants. The best part of making it at home is control. You decide how sweet, light, or creamy it should be. That is why chè thái stays my second favorite after chè ba màu. Each bowl can be tailored to your taste.

Making chè thái is fun and easy. No advanced skills are needed. Use simple ingredients like tapioca starch, agar agar powder, coconut milk, and your favorite fruits. Start with the base, add the fruits, jellies, and red rubies, then finish with shaved ice. In minutes, you create something special—a little piece of Southeast Asia in your kitchen.

What Is Che Thai?

Chè Thái is a Vietnamese dessert and fruit cocktail. It is inspired by Thai dessert styles like Tub Tim Krob and tub tim grob. This colorful dessert is made with a mix of assorted tropical fruits. You will find coconut, jackfruit, toddy palm, longan, lychee, rambutan, and canned lychees. To this, you add jellies, pandan jellies, pineapple jelly, and coconut jellies.

The base is often made with milk, sweetened coconut milk, half-and-half, or condensed milk. This creates a creamy and sweet milk base. On top, there are layers of crushed ice, red pearls, chewy red rubies, and cubed water chestnuts. These add a crisp center and a gummy texture. The mix makes the dessert very refreshing. Some recipes use sweet coconut sauce, canned tropical fruits, or a no-cook milk mixture. This makes it quick and simple. From my own kitchen, I enjoy layering it in a served in a glass style.

It is fun to prepare. It is also easy to make ahead. I often serve it to guests at family gatherings. It also works well as a small treat yourself moment.

This dessert is very versatile. You can make it fit your own tastes. Add more jellies, extra toppings, or extra assorted fruits. I like to add chewy bits, extra sweet layers, or more textural pieces. In Vietnam, Chè, including Chè Ba Màu, is very popular. These Vietnamese desserts are often served hot or served cold.

From my experience, making Chè Thái showed me that balance is the key. The right mix of sweet, creamy, and refreshing parts makes it special. Briefly boiling tapioca starch for chewy red rubies helps a lot. Adding the right ice layer brings the cool, fun feel. Each bowl becomes refreshing and textural. If you know this dessert, you get it—IYKYK. It is a top choice for guests, family events, or even a solo indulgence.

Why You’ll Love This Vietnamese Dessert

If you’ve ever wanted a Vietnamese dessert drink that feels like an all-in-one treat, then Chè Thái is exactly what you’re looking for. It combines the refreshing sweetness of a sweet soup, the creaminess of ice cream, and the coolness of shaved ice, all paired with favorite fruits, chewy jellies, and fun toppings for something truly customizable.

What makes it even better?

This is a no-cook recipe, so it’s super easy to make. I often put this together with just store-bought or canned fruits, add some bright pearls, and that’s it! It comes together in just a few minutes with absolutely zero baking. Whenever I serve this at gatherings or parties, it’s always a crowd-pleaser.

Here’s what I love the most: you can make your own version every single time. I personally like to remove the extra cooking element such as boiling, dry tapioca, or adding red food coloring—there’s honestly no need for them when you can keep it quick yet colorful. Just toss in fresh fruits or canned fruits, add a few store-bought jellies, and drizzle creamy coconut sauce on top.

Trust me, this is the ultimate treat for warm SoCal days. When I prepare a large batch ahead of time, my guests can’t wait to dig in with a spoon, especially after a sunny afternoon in the warm weather.

The real fun? It’s in the custom touches—your favorite toppings, exciting combinations, and those little elements like agar agar powder jellies or water chestnuts that shine like red rubies.

Every spoonful literally pops with sweetness, and it’s so fun that even kids can’t resist. Honestly, I’ve had late-night fridge dives for leftover Che Thai because once you get the hang of making it, you’ll be whipping up a bowl for every gathering. It’s impressive, easy, and always entertaining—a true taste of Vietnam served in a simple, beautiful bowl.

Kitchen Tools

• Saucepan – I often use this when gently warming coconut milk or preparing syrups, and it helps prevent burning so the flavor stays smooth.
• Small pot – Perfect for smaller batches of toppings or cooking jellies; I’ve found it handy when making only a little extra for guests.
• Measuring cups – These are essential for getting the right ratio of liquids like coconut milk and syrups. One small mismeasure can make the dessert too sweet or watery, so accuracy matters.
• Measuring spoons – A must for balancing sugar, extracts, or even a touch of pandan essence. Personally, I rely on them to keep flavors consistent every time I make Chè Thái.
• Mesh strainer – Use this to drain excess liquid from canned fruits, jelly, or red rubies. Without straining, the dessert can become too watery, which I learned the hard way once.
• Potato ricer with coarse disc – This tool presses out smooth strands for the pandan worm-shaped jelly (banh lot). It’s a little trick I enjoy because it always gives the dessert that authentic look.
• Hot banh lot batter – Needs to be handled quickly and carefully. I’ve noticed pressing it through the ricer right away creates the perfect chewy texture that everyone loves.
• Plastic tools (avoid) – Important note: don’t use these, since the heat can melt them during jelly shaping. I once ruined a plastic ladle like this, so now I stick to metal.
• Three options for banh lot – You can choose a potato ricer, a colander with wide holes, or even a metal strainer. Each gives you those signature chewy jelly strands, but the ricer is still my favorite for ease and shape.

Ingredients for Chè Thái

Here’s a simple and helpful ingredient list for making your Chè Thái (Vietnamese Fruit Dessert). I’m sharing tips from my own kitchen so you can make it just right.

• ✅Canned Fruits: 1 can lychee, 1 can longan, 1 can rambutan, 1 can toddy palm seed, 1 can coconut jelly – always halve or cut into small cubes for easy mixing and even flavor distribution. I like to prep them first in separate bowls. This makes it easier to assemble the dessert, especially for gatherings.
• ✅Fresh Fruits & Optional Add-ins: Mango, jackfruit, durian, aiyu jelly, pineapple jelly, coconut jelly – choose your favorite fruits or whatever is available. I love to try new combinations. The mix adds fun textures and keeps it crowd-pleasing.
• ✅Coconut Base: 2½ cups half-and-half, whole milk, heavy cream, ½ to ¾ cup sweetened condensed milk – adds creamy texture, richness, and balanced sweetness. I sometimes add a bit more half-and-half for extra smoothness that matches the fruity elements well.
• ✅Pandan Elements: Pandan extract, pandan jelly, pandan coconut jelly recipe – gives bright green color, vibrancy, and light pandan vanilla flavor. The green color looks great with red rubies, like a festival on a plate.
• ✅Gelatin/Jello Ingredients: Agar agar, vegetarian gelatin – creates firm, crisp jello texture. The contrast makes the dessert more than just a sweet soup.
• ✅Red Rubies: Whole water chestnuts, tapioca starch, red food coloring – form chewy, texturally-appealing layers like pomegranate seeds. I prep these last to keep their color and crunch.
• ✅Sweeteners & Extras: Sugar, creamers, optional sweeteners – adjust to your sweetness preference. Even a small tweak can make it perfect for kids and adults.
• ✅Additional Tips: Serve in large batches, ahead of time, or for gatherings. This makes it easy, impressive, and crowd-pleasing. Once, I made this for a family party, and everyone went back for seconds, which always makes me happy as a cook.

Substitutions and Additions

If you ever run out of an ingredient for Chè Thái, don’t worry—there are plenty of ways to keep it just as tasty and authentic. I’ve personally tried these alternatives, and they always work great:

• Swap pandan jelly with a can of Ai-Yu jelly or grass jelly for that chewy bite. I’ve done this many times, and grass jelly adds a cool twist without losing flavor.
  
• Replace red rubies with pomegranate seeds. They look bright and give a crunchy texture, which my family loves.
  
• Add other fruits like rambutans, fresh fruit such as coconut, mango, durian, or dragon fruit. I once added dragon fruit, and it gave the dessert an amazing color everyone talked about.
  
• For extra textures, mix in cendol (I always follow my own recipe) and include fun toppings like boba, sago, or flavored jellies such as coconut jelly or mango pudding.
  
• For sweetness, skip the canned syrup and drizzle honey, simple syrup, or palm sugar syrup for a natural taste.

These swaps not only save time but also make the dessert exciting every single time you prepare it.

How to Make Chè Thái (Vietnamese Fruit Dessert)

✅How to Make Pandan Jelly

When I make Chè Thai, I like starting with the green pandan jelly because it adds freshness and a soft texture that balances the chewiness of the red rubies and other soft fruits.

To make it, take agar agar powder, water, sugar, and pandan extract, bring them to a boil in a saucepan, and mix until sugar is dissolved. Remove from heat, let it cool, and omit if you prefer the white, clear version.

The coconut version is my favorite for its rich juice and creamier texture. Pour into a small saucepan, let it set for one hour at room temperature or faster in the fridge, then slice into thin strips or small cubes.

Tips for Perfect Red Rubies

Making red rubies for Chè Thái is all about technique and patience. Here’s how I do it from years of practice:

✔️Prep everything first so the process goes fast and smooth. Have an ice bath ready to chill the chestnuts after cooking. This stops them from sticking and keeps the chew.

✔️Coat chestnuts in tapioca starch but work gently. This avoids clumping and ensures they’re covered evenly.

✔️Pat them dry before cooking so the starch stays in place.

✔️Use a large pot of water and bring it to a boil. Don’t overcrowd—cook in small batches for even cooking and that perfect bouncy texture.

✔️Stir gently for a few minutes during cooking so they don’t stick together.

✔️Remove the chestnuts and soak them in the ice bath for at least 10 minutes. This keeps them chewy and glossy.

✔️Don’t skip steps like chilling or drying, and don’t rush—every step adds to that perfect bite!

✅How to Make Red Rubies

Next, I focus on the red rubies, which are the signature chewy exterior with a crisp interior. Start with cubed water chestnuts in a bowl, add 2–3 drops of red food coloring, and toss until evenly coated.

Let them sit for 5–10 minutes to absorb the color, then coat completely with 2 cups of tapioca starch in a large bowl, press lightly so the starch sticks, and shake off excess starch using a sieve or strainer.

Bring a pot of water to a boil, add the coated chestnuts, and cook until they float (1–2 minutes). Scoop them out and dunk in an ice bath to stop the cooking and maintain the ideal translucent, slightly bouncy texture.

Set aside and remember: don’t overboil or you may lose the crunch.

✅How to Assemble Chè Thái

In a large mixing bowl, place all the prepared fruits: lychee syrup, jackfruit, aiyu jelly, thin strips, and small cubes. Pour over the milk mixture, which I prepare by combining half-and-half and condensed milk in a pitcher, whisking until smooth and well combined. Chill in the fridge until ready, adding a pinch of salt to bring out the flavors.

Adjust sweetness with reserved syrup, using 1/4 cup at a time for the desired sweetness.

You can build the dessert in individual bowls or buffet-style, layering the cups and topping with red rubies and favorite jellies.

Pour in any extra sweet milk mixture, and serve immediately over crushed ice in a tall glass, perfect for a hot day. Let it meld for 1-2 hours if you want the flavors to blend fully.

Expert Tips

• Make Pandan jelly in advance. From my experience making Chè Thai, I always recommend using fresh water chestnuts whenever possible. Their crisp texture makes a real difference. If fresh ones aren’t available, canned water chestnuts work well too. I like to dice them carefully. Make sure every piece is evenly covered in tapioca starch. Then, rinse them briefly in iced water. A tip I learned over years of preparing this dessert: stir for 2–3 minutes and let them drain for 10 minutes. This helps the coating stick perfectly and keeps the chewiness intact.
• When preparing the coconut milk base, I use a medium saucepan and simmer gently. A gentle simmer prevents the coconut milk from separating. It gives a smoother milk mixture. Next, I strain the lychee, longan, pineapple jelly, and coconut jelly. I save the jars or cans of syrup for adjusting sweetness later. This step is very important. It makes the dessert perfectly balanced in flavor and texture.
• Once the half and half is mixed with the reserved syrup to reach the desired amount, I pour everything into the large mixing bowl. At this point, I like to top it with the red rubies and other favorite jellies. From my years of making Chè Thai, this method always gives a dessert that looks great. It also has the perfect texture and is ready to enjoy immediately.

Storage Instructions

Prepare Chè Thái, I always keep in mind that freshness matters for the perfect dessert. If you’re making ahead, start by keeping individual components like fruit, jellies, and red rubies in separate containers to maintain texture and avoid anything turning mushy.

The coconut milk or coconut sauce should be stored separately in an airtight container or sealed container in the refrigerator for up to 3 days, while the assembled Che Thai stays good for about 2 days. I’ve learned from experience that the milk mixture can separate over time, so stir well before serving.

Avoid freezing, because it will lose texture and make the toppings soft. If you need the dessert ready to serve, prepare and assemble it just before serving for the freshest results.

For a party, I sometimes use a giant punch bowl so people can serve themselves quickly, or alternatively use individual tall glasses to show off the different layers. After you mix together everything, keep it covered and refrigerated for at least 2 hours and then add ice before enjoying. If you want to store leftovers, make sure they are covered in an airtight container and refrigerated for up to 2 days.

When making ahead, soak red rubies in cold water to keep chew for up to 24 hours; I’ve found this tip works wonders. If stored properly, the dessert actually gets better as it sits, but be careful not to let liquids leak out. You can also store components for up to 4–5 days when kept separately—this is my go-to hack when planning multiple servings on the go.

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