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. With a whisk, separate them so they don’t clump together. Let them sit in the cold water for at least 15 minutes. Drain and then rinse with water until it runs clear and is no longer bleeding.
- 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