Che Thai Vietnamese Fruit Cocktail Recipe

Growing up my parents' favorite dessert to make was a fruit cocktail, in every variation imaginable. Che Thai, a Vietnamese tropical fruit cocktail, was a favorite in our household. My sister and I loved the chewy Nata de Coco (coconut gel) and the Ai-Yu jelly immersed in a sweet milky delight. This recipe (below) is perfect for Summer because it requires absolutely no cooking! So on those especially hot Summer days this is treat is as refreshing as it is delicious, and it's perfect for potlucks or get-togethers because it makes such a large amount!

Ingredients (available at most Asian Markets):

  • Ai-Yu Jelly
  • Toddy Palm's Seeds
  • Jackfruit
  • Nata De Coco (Coconut Gel)
  • Longan
  • 1 cup of Pomegranate Seeds
  • 2 cups of Half & Half


Slice the the large fruit as desired like the Ai-Yu Jelly and Jackfruit into strips. Reserve half of the juice from each of the cans of the Longan, Toddy Palm's Seeds, Jackfruit, and the Nata de Coco. Add your ingredients into a large bowl. Add in about 2 cups of half and half just until it covers the fruit, and then mix well. Serve it in a cup and then top it off with some ice. If you would like it a little sweeter than this recipe then just add a little bit more canned juice in.

*Serves 15-20 cups

Blouse: Anthropologie