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 want a Vietnamese dessert drink that feels like many treats in one, Chè Thái is it. It’s sweet, cool, and creamy. Each spoon tastes like fruit, jelly, and coconut milk in perfect balance.

It feels like a mix of sweet soup, ice cream, and shaved ice. You get chewy jellies, soft fruit, and smooth milk in every bite. It’s fun, colorful, and easy to make your own.

What makes it even better?

It’s a no-cook recipe. I often make it with store-bought or canned fruits. Add a few bright pearls, and it’s ready in minutes. No baking, no boiling—just mix and serve. It’s always a hit at parties or family gatherings.

What I love most is how flexible it is. You can make it your way every time. I skip extra steps like boiling, drying tapioca, or using red food coloring. You don’t need them. Just add fresh or canned fruits, a few store-bought jellies, and a drizzle of creamy coconut sauce.
It’s my go-to treat on warm SoCal days. I often make a big batch ahead of time. Guests always smile when they see it after a sunny day—it’s sweet, cool, and refreshing.

The real fun comes from the custom touches. You can add your favorite toppings—agar agar jellies, water chestnuts, or even red rubies. Each spoonful pops with flavor and texture. Even kids love it!

Honestly, I’ve done late-night fridge runs just to sneak a spoonful. Once you make it a few times, you’ll crave it again and again. It’s easy, colorful, and full of joy—a true taste of Vietnam in a simple 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 bowl, add all the fruits you prepared. Include the lychee, jackfruit, aiyu jelly, and any thin strips or small cubes.

In a pitcher, mix half-and-half with condensed milk. Whisk until smooth. This makes your sweet milk base. Pour it over the fruits. Add a pinch of salt to bring out the flavor. Chill it in the fridge until you’re ready to serve.

If you like it sweeter, use some reserved syrup. Add ¼ cup at a time and taste as you go. This helps you get the right balance.

You can serve Chè Thái in small bowls or set it up buffet-style. Layer the cups with fruit and milk. Then top with red rubies and your favorite jellies.

Pour a bit more sweet milk on top before serving. Add crushed ice for a cool, fresh finish. It’s perfect on a hot day. Let it rest for 1–2 hours if you want the flavors to blend deeply.

Expert Tips

• Make the pandan jelly ahead of time. It saves you a lot of prep later. From my experience making Chè Thái, always use fresh water chestnuts if you can. They stay crisp and taste better. If fresh ones aren’t around, use canned chestnuts. Dice them into small cubes. Make sure each piece is well-coated with tapioca starch. Then rinse them in iced water for a few seconds.
• Here’s a trick I’ve learned over the years — stir them for 2–3 minutes, then let them drain for 10 minutes. This helps the starch coating stay firm. It also keeps that nice, chewy bite we love.
• When making the coconut milk base, use a medium saucepan and heat it slowly. A gentle simmer works best. It keeps the milk smooth and creamy. Fast boiling can make it separate, so be careful.
• Next, strain the lychee, longan, pineapple jelly, and coconut jelly. Keep the syrup from the jars or cans. I use it later to adjust sweetness. This step makes the flavor balanced and fresh.
• Once you mix the half-and-half with the syrup, pour it into a large bowl. Add the red rubies and your favorite jellies on top. After many times making Chè Thái, I can say this gives the best result. It looks beautiful, tastes rich, and is ready to enjoy right away.

Storage Instructions

• Keep fruit, jellies, and red rubies in separate containers to stay fresh.
• Store coconut milk or sauce in an airtight container in the fridge for up to 3 days.
• The assembled dessert stays good for 2 days in the refrigerator.
• Do not freeze. It changes the texture and makes the toppings soft.
• For best taste, assemble before serving and stir well if the milk separates.
• Soak red rubies in cold water to keep them chewy for up to 24 hours.
• You can keep each part separate for 4–5 days to save time later.
• For parties, use a large punch bowl or tall glasses, chill for 2 hours, then add ice.

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