Che Thai Recipe

Che Thai Recipe Recipe

Che Thai is a Vietnamese interpretation of a Thai dessert. It's made of a combination of coconut milk, half and half and pandan flavorings. This makes the base of the dessert, the rest is up to you. I usually add whatever I have available; it can be fresh jackfruit, longans, lychees, pomegranate seeds or agar agar jelly.

I have a funny anecdote about this dessert. When I first introduced it to my husband's family, everyone was very pleased and surprised by how refreshing it tasted, especially Lulu's uncle, Ibbu Mamu. It was a really hot summer day and I can still picture him, eating cup after cup of che Thai. At some point, he asked for the recipe. "Jackie, I love this dessert, it's so light and refreshing". After I listed off the ingredients though, he kind of freaked out, seeing as he had just polished off two very large cups!  


Yields: 8 servings

1½ cups cubed pandan flavored rau câu (Vietnamese jelly), optional
1½ cups cubed rau câu dừa (Vietnamese coconut jelly), optional
4 cups milk
4 cups half and half
1 cup coconut milk
1 (14-ounce) can green grass jelly, cubed
1 (20-ounce) can longans in light syrup, halved
1 (20-ounce) can lychees in light syrup, halved
1 (24-ounce) jar nata de coco (coco gel)
1 (24-ounce) jar sugar palm fruit (palm seeds)


In a large mixing bowl, combine the milk, half and half and coconut milk. Mix well. 

Add the drained longans and lychees, grass jelly, nata de coco, sugar palm fruit and a little bit of both the longan and lychee light syrup. 

Allow to chill for 1 hour in the refrigerator. The milk will become light green.

When serving, add ice shavings.



 You can find longans, lychees, canned jackfruitsugar palm fruit and nata de coco in any Asian specialty markets or on

I created the cubes using a vegetable carving knife (you don't have to cut them this way; I just think it's pretty).

Published By: Jacqueline Pham on May 18, 2012.


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