Che Thai is a popular Vietnamese dessert inspired by Thai tropical fruits. Made with a vibrant mix of fruits, chewy jellies, and a rich coconut milk base, it is as delicious as it is refreshing. Served over ice in a glass, you can enjoy its beautiful layers of colors and textures in every bite. Try this authentic Che Thai recipe at home for a sweet, tropical treat that requires no cooking!
Why You’ll Love This Che Thai Recipe
- Refreshing: Served ice-cold, this dessert is incredibly cooling and satisfying on hot days.
- Tropical flavors: A delicious mix of lychee, jackfruit, coconut, and pandan creates a sweet, fruity combo in every bite.
- Fun mix of texture: From chewy jellies to juicy fruit and creamy milk
- Quick and easy to make: No cooking required—just chop, mix, and chill!
- Customizable to your taste: Adjust sweetness, swap fruits, or add your favorite toppings to make it your own.
Ingredients
- 1 can of pandan jelly
- Adds chewiness
- 1 can lychee (reserve syrup)
- One of the fruits for the cocktail mix
- 1 can of coconut milk
- Creamy base
- 1 can of jackfruit (reserve syrup)
- One of the fruits for the cocktail mix
- 1 can of coconut jelly
- Adds nice texture
- Milk or half-and-half
- Balances the richness
- Optional: condensed milk (for extra sweetness)
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Drain the lychee and cut into pieces, reserving the syrup.
Drain the pandan jelly and cut into cubes.
Drain the jackfruit, reserving the syrup if desired.
Drain the coconut jelly.
In a large bowl, combine pandan jelly, jackfruit, coconut jelly, and lychee pieces.
Pour in the lychee syrup and, optionally, some jackfruit syrup.
Add coconut milk and milk (or half-and-half).
Taste and add condensed milk if more sweetness is desired.
Refrigerate Che Thai for at least 1–2 hours.
Serve cold with ice cubes in a glass or cup.
Authentic Che Thai Recipe at Home Tips
Adjust sweetness with fruit syrup or condensed milk.
Serve che thai over ice or crushed ice
Serve in glass cups to let the vibrant colors shine.
Che Thai Substitutions
Lychee –> Longan or both
Pandan Jelly –> Grass Jelly
Coconut Jelly –> Nata de coco
Milk –> Evaporated Milk
Condensed Milk –> Sugar
Storage Tips
Store the leftovers in an airtight container in the fridge for 2-3 days.
Authentic Che Thai Recipe at Home
Ingredients
- 1 can pandan jelly
- 1 can lychee reserve syrup
- 1 can coconut milk
- 1 can jackfruit reserve syrup
- 1 can coconut jelly
- Milk or half-and-half
- Optional: condensed milk for extra sweetness
Instructions
- Drain the lychee and cut into pieces, reserving the syrup.
- Drain the pandan jelly and cut into cubes.
- Drain the jackfruit, reserving the syrup if desired.
- Drain the coconut jelly.
- In a large bowl, combine pandan jelly, jackfruit, coconut jelly, and lychee pieces.
- Pour in the lychee syrup and, optionally, some jackfruit syrup.
- Add coconut milk and milk (or half-and-half).
- Taste and add condensed milk if more sweetness is desired.
- Refrigerate Che Thai for at least 1–2 hours.
- Serve cold with ice cubes in a glass or cup.
If you enjoyed this che thai recipe, you might also like my strawberry sago recipe.
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