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Vietnamese Fruit Cocktail | Che Thai
Che Thai is awesome for get-togethers, pleasing everyone with its mix of exotic fruits and refreshing vibe. Serve it up with crushed ice for a light and tasty treat that's sure to be a hit!
Ingredients
Ingredients:
- 1 can jackfruit, sliced vertically, with juice
- 1 can longan, with juice
- 1 can lychee, with juice
- 1 can rambutan, with juice
- 1 can green jelly, drained, cut into cubes
- 1 can toddy palm seeds, drained and rinse with water, sliced (if not sliced already)
- 2 jars coconut gel, drained
- 1 can water chestnuts, drained, chopped
- tapioca starch
- red food coloring
- 4 cups half and half
Instructions
- Put chopped water chestnuts in a small bowl and add a few drops of red food coloring.
- Mix them together with a spoon so the water chestnuts are entirely red.
- Add tapioca starch and evenly coat the red stained water chestnuts.
- Add water in a small saucepan and let it boil.
- Once boiling, add the tapioca covered water chestnuts and cook them until you see them floating. That is when you know they are done. Drain.
- Prepare a bowl of ice-cold water bath and add the water chestnuts.
- Let them sit in the cold water for 10 minutes.
- In a large bowl, combine all the ingredients together including the water chestnuts.
- Serve with ice and enjoy!
Nutrition
Serving: 1portion | Calories: 326kcal | Carbohydrates: 60g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 224mg | Fiber: 3g | Sugar: 46g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
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