11 Creamy Vietnamese Coconut Milk Dessert Recipes for Tropical Sweetness

If you’re anything like me, you adore the tropical charm of Vietnamese coconut milk desserts. The creamy coconut milk paired with chewy tapioca pearls or tender banana slices is just heavenly. From the vibrant color layers of Che Ba Mau to the comforting warmth of Che Chuoi, there’s something for everyone. These treats have a special way of turning simple ingredients into delightful experiences. Let’s explore these delicious recipes together.

Vietnamese Coconut Milk Tapioca Pudding

Vietnamese Coconut Milk Tapioca Pudding, known as “Chè Chuối,” is a delightful dessert that combines the creamy richness of coconut milk with the chewy texture of tapioca pearls. This dessert is often enjoyed warm, but it can also be served chilled, making it perfect for any time of the year. The pudding’s subtle sweetness is typically complemented by ripe bananas, adding a natural fruity flavor that enhances the overall taste. It’s a comforting dish that isn’t only easy to prepare but also a wonderful way to end any meal.

The simplicity of this recipe belies its ability to impress both family and guests alike. While the traditional version of this pudding is quite straightforward, there are many variations that can incorporate additional ingredients such as pandan leaves or roasted peanuts for added depth of flavor.

Whether you’re looking to explore Vietnamese cuisine or simply in need of a sweet treat, this coconut milk tapioca pudding is sure to become a favorite. Below is a recipe that serves 4-6 people.

Ingredients:

• 1 cup small tapioca pearls
• 4 cups water
• 1 can (14 ounces) coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 ripe bananas, sliced
• 1 teaspoon vanilla extract
• 1 tablespoon roasted peanuts, crushed (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Tapioca Pearls: Rinse the tapioca pearls under cold water in a fine mesh strainer. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed tapioca pearls and stir to prevent them from sticking together. Cook for about 10 minutes, or until the pearls become translucent, stirring occasionally. Drain and rinse under cold water to stop the cooking process.
2. Make the Coconut Milk Mixture: In a separate saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring frequently until the sugar dissolves fully. Don’t let it boil, as this can cause the coconut milk to separate.
3. Combine Ingredients: Add the cooked tapioca pearls to the coconut milk mixture. Stir in the sliced bananas and allow the mixture to simmer on low heat for about 5 minutes, until the bananas are heated through and the flavors have melded.
4. Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract. Taste and adjust the sweetness if necessary by adding a bit more sugar according to preference.
5. Serve the Pudding: Ladle the warm pudding into bowls. If desired, sprinkle each serving with crushed roasted peanuts for a crunchy texture, and garnish with fresh mint leaves for a touch of color and freshness.

Extra Tips:

To guarantee the tapioca pearls are cooked properly, check that they’re fully translucent with no white centers before draining. If you prefer a thicker pudding, you can reduce the amount of water used to cook the tapioca.

Additionally, experiment with different types of ripe bananas to find the one that best suits your taste. If you choose to serve the pudding chilled, allow it to cool at room temperature before refrigerating for at least an hour. This dish can also be adapted to be vegan by confirming all ingredients, like the vanilla extract, are plant-based.

Che Ba Mau (Three-Color Dessert)

Che Ba Mau, also known as the Three-Color Dessert, is a popular Vietnamese treat that beautifully combines various textures and flavors into a single delightful dish. This dessert isn’t only visually appealing but also a demonstration of the harmonious blend of ingredients that make up Vietnamese cuisine.

Traditionally, Che Ba Mau consists of three main layers: sweetened mung beans, red beans, and pandan jelly, all topped with rich, creamy coconut milk. Each layer offers a unique taste, from the sweet and earthy red beans to the aromatic pandan jelly, creating a symphony of flavors that dance on your palate.

The invigorating dessert is typically served chilled or over crushed ice, making it an ideal choice for a hot summer day or as a sweet finish to a hearty meal. The preparation of Che Ba Mau is straightforward, and the ingredients are easily accessible, allowing home cooks to recreate this Vietnamese classic with ease.

This recipe will guide you through the steps needed to prepare enough Che Ba Mau to serve 4-6 people, making sure that every guest gets to enjoy the vibrant colors and delicious taste of this traditional dessert.

Ingredients for 4-6 servings:

• 1 cup red beans
• 1 cup mung beans
• 1 cup pandan jelly noodles (or agar-agar)
• 1 can (400 ml) coconut milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Crushed ice or ice cubes

Cooking Instructions:

1. Prepare the Red Beans:
• Rinse the red beans and soak them in water overnight. Drain and rinse again before cooking.
• Boil the red beans in a pot of water over medium heat until tender, about 45 minutes to 1 hour. Drain excess water and set aside.
2. Cook the Mung Beans:
• Rinse the mung beans and soak them for about 1-2 hours.
• Steam or boil the mung beans until they become soft and mushy, approximately 30 minutes. Mash the cooked mung beans and mix with 1/4 cup of sugar and 1/4 teaspoon of salt. Set aside.
3. Make the Pandan Jelly:
• If using agar-agar, dissolve it in water according to the package instructions. Add green food coloring if desired, and let it set to form jelly. Cut into thin noodle-like strips once set.
4. Prepare the Coconut Milk Mixture:
• In a saucepan, combine the coconut milk, 3/4 cup of sugar, 1/4 teaspoon of salt, and vanilla extract. Heat gently over low heat, stirring until the sugar dissolves. Let it cool.
5. Assemble the Dessert:
• In serving glasses or bowls, layer the red beans, mung bean paste, and pandan jelly noodles. Pour the coconut milk mixture over the top.
• Add crushed ice or ice cubes to each serving for an invigorating touch.

Extra Tips:

When making Che Ba Mau, it’s important to verify that each component is adequately sweetened to balance the flavors in the final dish. You can adjust the sugar content in each layer according to your taste preference.

If you prefer a smoother texture, you can blend the mung beans after cooking to achieve a creamier consistency. Additionally, using fresh pandan leaves to create the pandan jelly can elevate the dessert with a more authentic aroma and flavor.

Finally, remember to chill all components before assembling to enhance the overall invigorating quality of the dessert.

Banh Da Lon (Pandan and Mung Bean Layer Cake)

Banh Da Lon, also known as Pandan and Mung Bean Layer Cake, is a traditional Vietnamese dessert that showcases beautiful layers of green and yellow hues. This dessert isn’t only visually appealing but also rich in flavors, thanks to the delightful combination of pandan and mung beans. The pandan leaves impart a unique aroma and a vibrant green color, while the mung beans provide a creamy texture and a subtle sweetness.

Banh Da Lon is typically enjoyed during special occasions and celebrations, and it’s sure to impress with its delicate layers and harmonious taste. This dessert is made by alternating layers of pandan-flavored batter and mung bean paste, which are then steamed to perfection. The process requires a bit of patience, as each layer must be cooked before the next one is added. However, the result is a satisfying, chewy cake with a lovely balance of flavors.

The cake is cut into small pieces and served, making it a perfect treat to share with family and friends. Let’s explore the ingredients and the step-by-step instructions to make this delicious dessert for 4-6 people.

Ingredients:

• 200g mung beans, peeled and split
• 400ml coconut milk
• 200g rice flour
• 100g tapioca starch
• 250g sugar
• 1/2 teaspoon salt
• 5-6 pandan leaves
• 1 teaspoon pandan extract (optional, for enhanced color)
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• Water for soaking mung beans

Cooking Instructions:

1. Prepare the Mung Beans: Soak the mung beans in water for at least 2 hours or overnight. After soaking, drain the water and steam the mung beans for about 20 minutes until they become soft and cooked through. Once done, mash the mung beans into a smooth paste and set aside.
2. Prepare the Pandan Juice: Blend the pandan leaves with 200ml of water until smooth. Strain the mixture through a fine sieve or cheesecloth to extract the pandan juice. If desired, add a few drops of pandan extract to intensify the color.
3. Make the Batter: In a large mixing bowl, combine rice flour, tapioca starch, sugar, and salt. Gradually add coconut milk while stirring until a smooth batter forms. Divide the batter equally into two separate bowls.
4. Flavor the Batter: In one bowl, add the mashed mung bean paste and vanilla extract. In the other bowl, add the pandan juice. Mix each bowl until the batter is well combined and smooth.
5. Prepare the Steamer: Grease a round or square cake pan with vegetable oil. Heat water in a steamer over medium-high heat until it comes to a boil.
6. Steam the Layers: Pour a layer of pandan batter into the greased pan, about 1/2 cm thick. Cover the steamer and steam for about 5-7 minutes until the layer is set. Next, pour a layer of mung bean batter over the pandan layer and steam again. Repeat the process, alternating between pandan and mung bean layers until all batter is used, making sure each layer is set before adding the next.
7. Finish the Cake: Once all layers are steamed and set, remove the pan from the steamer and allow the cake to cool completely at room temperature. Once cooled, gently remove the cake from the pan and cut it into small pieces.

Extra Tips:

For the best results, confirm each layer of the cake is fully set before adding the next to avoid the layers mixing. If the cake feels too sticky, lightly oil the knife before cutting to get clean slices.

Additionally, if pandan leaves are unavailable, pandan extract can be used alone, although fresh leaves give a more authentic aroma. Store any leftovers in an airtight container in the refrigerator for up to three days, allowing the flavors to develop and meld beautifully over time.

Che Chuoi (Banana Tapioca Pudding)

Che Chuoi, or Banana Tapioca Pudding, is a classic Vietnamese dessert that’s both comforting and satisfying. This dish combines the natural sweetness of ripe bananas with the creamy texture of coconut milk and the chewy bite of tapioca pearls. It’s a delightful way to end a meal and is perfect for both special occasions and everyday indulgence. The tropical flavors of this pudding make it invigorating, while the warm, thick consistency provides a sense of warmth and comfort.

Traditionally, Che Chuoi is served warm, but it can also be enjoyed cold, making it versatile for different weather conditions. The use of coconut milk not only adds richness to the dish but also infuses it with a subtle nutty flavor. The tapioca pearls, when cooked perfectly, provide a contrast in texture that complements the softness of the bananas. This dessert is simple to prepare and doesn’t require any elaborate ingredients, making it an excellent choice for anyone looking to explore Vietnamese cuisine.

Ingredients (Serves 4-6):

• 6 ripe bananas
• 400 ml coconut milk
• 100 grams tapioca pearls
• 150 grams sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 500 ml water
• Toasted sesame seeds or crushed peanuts (optional, for garnish)

Instructions:

1. Prepare the Tapioca Pearls: Rinse the tapioca pearls under cold water. In a medium pot, bring 500 ml of water to a boil. Add the tapioca pearls and cook for about 10 minutes, stirring occasionally to prevent sticking. Once the pearls become translucent, drain and rinse them under cold water to remove excess starch. Set aside.
2. Cook the Bananas: Peel and slice the bananas into 1-inch thick pieces. In a large saucepan, combine the coconut milk, sugar, and salt. Set the pan over medium heat and stir until the sugar dissolves completely.
3. Combine Ingredients: Add the sliced bananas to the coconut milk mixture and continue to cook over low heat for about 5 minutes until the bananas begin to soften. Stir gently to combine the flavors without breaking the banana slices.
4. Add Tapioca Pearls: Incorporate the cooked tapioca pearls into the banana mixture. Stir in the vanilla extract and continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Serving: Remove the pudding from heat and let it cool slightly. Serve warm in small bowls, garnished with toasted sesame seeds or crushed peanuts if desired. For an invigorating twist, allow the pudding to cool completely and serve chilled.

Extra Tips:

When selecting bananas for Che Chuoi, opt for ones that are fully ripe with brown spots, as they’ll be sweeter and softer, enhancing the overall flavor of the pudding.

If you prefer a thicker pudding, reduce the amount of water slightly or let the mixture simmer longer until it reaches your desired consistency.

For an added layer of flavor, consider infusing the coconut milk with a few pandan leaves while cooking. Just remember to remove the leaves before serving.

If you find the pudding too sweet, adjust the sugar according to your taste preference.

Che Bap (Sweet Corn Pudding)

Che Bap is a delightful Vietnamese dessert that combines the sweet, creamy flavors of coconut milk with the natural sweetness of corn. It’s a comforting dish that’s perfect for any occasion, from family gatherings to casual dinners. The pudding has a smooth texture and a rich, coconut-infused taste that makes it an irresistible treat.

Not only is it simple to make, but it also allows you to enjoy the authentic flavors of Vietnamese cuisine right in your own kitchen. This dessert is typically made with freshly shucked corn kernels, which provide a delightful crunch and sweetness. The corn is cooked until tender and then simmered in a luscious coconut milk mixture, often thickened with tapioca pearls or rice flour.

Che Bap can be served warm or chilled, making it a versatile dessert for any season. With just a few ingredients and simple steps, you can create a delectable pudding that’s sure to impress your friends and family.

Ingredients (Serves 4-6):

• 2 cups fresh corn kernels (about 3-4 ears of corn)
• 1 cup small tapioca pearls
• 1 can (400ml) coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 cups water
• 1 teaspoon vanilla extract
• 2 tablespoons rice flour (optional for thickening)

Cooking Instructions:

1. Prepare the Tapioca Pearls: Rinse the tapioca pearls under cold water. In a medium-sized pot, bring 4 cups of water to a boil. Add the tapioca pearls and cook for about 10 minutes, stirring occasionally until they become translucent. Once cooked, drain and rinse under cold water to remove excess starch.
2. Cook the Corn: In the same pot, combine the corn kernels with 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the corn is tender.
3. Make the Coconut Mixture: In another pot, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves completely.
4. Combine Ingredients: Add the cooked tapioca pearls and corn to the coconut milk mixture. Stir in the vanilla extract. If you prefer a thicker consistency, dissolve 2 tablespoons of rice flour in a small amount of water and stir into the pudding.
5. Simmer the Pudding: Continue to simmer the mixture over low heat for an additional 5-10 minutes, stirring frequently until the pudding thickens to your desired consistency.
6. Serve: Remove from heat and let it cool slightly. You can serve Che Bap warm or refrigerate it for a few hours and serve it chilled, depending on your preference.

Extra Tips:

When making Che Bap, using fresh corn will yield the best flavor and texture. However, if fresh corn isn’t available, you can substitute it with canned or frozen corn. Make sure to adjust the sugar level to your taste as corn can vary in sweetness.

Additionally, if you want a richer coconut flavor, you can use coconut cream instead of coconut milk. Finally, keep an eye on the tapioca pearls as they can quickly overcook and become mushy; aim for a chewy texture to complement the creamy pudding.

Che Dau Xanh (Mung Bean Dessert)

Che Dau Xanh, also known as Mung Bean Dessert, is a delightful Vietnamese treat that combines the rich creaminess of coconut milk with the subtle, nutty flavor of mung beans. This dessert is popular in Vietnam for its invigorating qualities and is often enjoyed chilled, particularly during hot weather.

The mung beans are slowly cooked until they become tender and blend harmoniously with the sweetness of coconut milk, creating a smooth and luscious texture. This dessert isn’t only delicious but also quite nutritious, as mung beans are a great source of protein and fiber.

To make Che Dau Xanh, mung beans are first soaked to soften them before being cooked to perfection. The dish is then sweetened with sugar and enriched with coconut milk to create a thick, creamy dessert that’s both satisfying and comforting. It can be garnished with toasted sesame seeds or crushed peanuts for an added layer of flavor and texture.

This recipe will guide you through making a serving size suitable for 4-6 people, ensuring everyone can enjoy this delightful dessert.

Ingredients (Serving size: 4-6 people):

• 1 cup mung beans
• 1 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Toasted sesame seeds or crushed peanuts (optional, for garnish)

Cooking Instructions:

1. Soak the Mung Beans: Begin by rinsing the mung beans under cold water until the water runs clear. Place them in a bowl and cover with water. Allow them to soak for at least 4 hours or overnight to soften them.
2. Cook the Mung Beans: Drain the soaked mung beans and transfer them to a pot. Add 1 cup of water. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the beans are tender and most of the water is absorbed.
3. Prepare the Coconut Mixture: In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Be careful not to let it boil.
4. Combine and Cook: Once the mung beans are tender, pour the coconut milk mixture over the beans in the pot. Stir well to combine. Continue to simmer on low heat for another 10 minutes, or until the mixture thickens slightly. Stir in the vanilla extract.
5. Serve: Remove from heat and let the dessert cool slightly. Serve warm or chilled, topped with toasted sesame seeds or crushed peanuts if desired.

Extra Tips:

For the best results, be sure to soak the mung beans well; this helps them cook evenly and softens them to the perfect texture.

Adjust the sweetness to your taste by adding more or less sugar as desired. If you prefer a thinner consistency, you can add more coconut milk or water during the cooking process.

For added flavor, consider infusing the coconut milk with pandan leaves while cooking. If you wish to serve the dessert chilled, allow it to cool completely before refrigerating.

Banh Khoai Mi Nuong (Vietnamese Cassava Cake)

Banh Khoai Mi Nuong, also known as Vietnamese Cassava Cake, is a delectable dessert that highlights the rich and creamy flavors of coconut milk combined with the subtle sweetness of cassava. This traditional Vietnamese treat is a favorite for its unique texture, which is both chewy and moist, making it a delightful finish to any meal. The coconut milk infuses the cake with a rich aroma and flavor, while the grated cassava provides a satisfying bite. Perfect for gatherings and special occasions, this cake is often enjoyed with a cup of tea or coffee.

The preparation of Banh Khoai Mi Nuong involves a simple yet rewarding process where the fresh ingredients come together to create a harmonious blend of flavors. Cassava, also known as yuca, is the star ingredient, offering a nutty undertone that complements the sweetness of coconut milk and sugar. This dessert is typically baked to a golden brown, allowing the top to develop a slight crispness while the interior remains soft and luscious. For anyone looking to explore Vietnamese desserts, Banh Khoai Mi Nuong is a must-try offering a taste that’s both familiar and exotic.

Ingredients (Serves 4-6):

• 2 pounds of fresh cassava, peeled and grated
• 1 cup of coconut milk
• 1 cup of granulated sugar
• 1/2 cup of condensed milk
• 1/4 cup of melted butter
• 1/4 teaspoon of salt
• 2 teaspoons of vanilla extract
• 2 tablespoons of sesame seeds (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ascertain that the oven is at the right temperature for when you’re ready to bake the cake.
2. Prepare the Cassava: Peel the cassava and grate it finely. Make sure to remove any tough fibers. If you’re using frozen cassava, ascertain it’s thawed and well-drained. Place the grated cassava in a large mixing bowl.
3. Mix Wet Ingredients: In a separate bowl, combine the coconut milk, granulated sugar, condensed milk, melted butter, salt, and vanilla extract. Stir the mixture until the sugar is fully dissolved.
4. Combine Ingredients: Pour the wet mixture over the grated cassava and mix thoroughly until everything is well integrated. The mixture should be sticky and well-combined.
5. Prepare the Baking Dish: Grease a 9×13 inch baking dish with a little butter or line it with parchment paper. This will prevent the cake from sticking to the dish.
6. Pour and Even the Mixture: Pour the cassava mixture into the prepared baking dish, spreading it evenly across the surface with a spatula.
7. Bake the Cake: Place the dish in the preheated oven and bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Garnish: Once baked, remove the cake from the oven and let it cool in the dish for at least 15 minutes. Optionally, sprinkle toasted sesame seeds on top for garnish.

Extra Tips:

When preparing Banh Khoai Mi Nuong, it’s important to ascertain that the cassava is thoroughly grated to achieve the right texture for the cake. If you prefer a slightly denser texture, you can adjust the amount of coconut milk.

Additionally, be cautious not to overbake the cake, as it should remain moist inside. For added flavor, you can incorporate pandan extract or shredded coconut into the mix. Always serve the cake at room temperature for the best taste and texture experience.

Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)

Che Troi Nuoc, known as Glutinous Rice Balls in Ginger Syrup, is a beloved Vietnamese dessert that combines the chewy texture of rice balls with the warmth of ginger-infused syrup. This traditional treat is often served at gatherings and celebrations, offering a delightful balance of sweetness and spice.

The rice balls are typically filled with mung bean paste, providing a creamy contrast to the syrupy broth they float in. Coconut milk is often added to enrich the flavor, making it a comforting and satisfying dessert.

To create this dish, you’ll start by preparing the mung bean filling, which is encased in glutinous rice dough. The balls are then cooked in a fragrant ginger syrup until they become tender and infused with flavor. This recipe serves 4-6 people, making it perfect for sharing with family and friends.

The process requires patience and care, but the result is a dessert that’s both flavorful and texturally pleasing, showcasing the harmonious blend of ingredients in Vietnamese cuisine.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup mung beans, peeled and split
• 1 cup granulated sugar
• 1 can (400ml) coconut milk
• 4 cups water
• 1/4 teaspoon salt
• 1/2 cup ginger, thinly sliced
• 1 teaspoon vanilla extract
• 1/2 cup roasted sesame seeds (optional for garnish)

Instructions:

1. Prepare the Mung Bean Filling: Rinse the mung beans thoroughly and soak them in water for about 1-2 hours. Drain and steam the mung beans until soft (approximately 20 minutes). Mash the steamed mung beans with a pinch of salt until smooth. Set aside to cool.
2. Make the Rice Dough: In a large bowl, combine the glutinous rice flour with 1 1/2 cups of water. Mix until a smooth dough forms. If the dough feels too dry, add more water, a tablespoon at a time, until it reaches a pliable consistency.
3. Shape the Rice Balls: Divide the dough into small, equal portions (about the size of a golf ball). Flatten each portion and place a small spoonful of mung bean filling in the center. Carefully wrap the dough around the filling, rolling it into a smooth ball. Repeat until all the dough and filling are used.
4. Cook the Rice Balls: Bring a pot of water to a boil. Gently drop the rice balls into the boiling water. Cook until they float to the surface and let simmer for an additional 3-5 minutes. Remove the cooked rice balls with a slotted spoon and set aside.
5. Prepare the Ginger Syrup: In another pot, combine 4 cups of water with the sliced ginger and sugar. Bring to a boil, then reduce the heat and let simmer for about 10 minutes to allow the ginger to infuse the syrup.
6. Combine and Serve: Add the cooked rice balls to the ginger syrup and let simmer for an additional 5 minutes to absorb the flavors. Stir in the coconut milk and vanilla extract, and heat through.
7. Garnish and Enjoy: Serve the Che Troi Nuoc warm in bowls, garnished with roasted sesame seeds if desired.

Extra Tips:

For best results, make sure the dough isn’t too sticky or dry, which can affect the texture of the rice balls. Adjust the water as necessary to achieve the right consistency.

Be gentle when forming the rice balls to prevent the dough from tearing and the filling from leaking out. When making the ginger syrup, taste and adjust the level of sweetness and ginger intensity to your preference.

Enjoy this dessert fresh for the best flavor and texture, as the rice balls may harden when stored.

Che Thai (Vietnamese Fruit Cocktail)

Che Thai, or Vietnamese Fruit Cocktail, is a revitalizing and delightful dessert that combines various tropical fruits with a creamy coconut milk base. This dessert is popular in Vietnam, especially during the hot summer months, due to its cooling properties and vibrant flavors.

It’s a versatile dish that allows for a variety of fruits, making it both a colorful and nutritious treat. The creamy coconut milk complements the sweetness and tartness of the fruits, creating a harmonious balance that’s sure to satisfy your sweet tooth.

The preparation of Che Thai is relatively simple, making it an excellent choice for those looking to impress guests with minimal effort. The dish typically includes a variety of fruits such as lychee, jackfruit, and longan, each contributing its unique flavor and texture.

The addition of jellies and chewy tapioca pearls adds another layer of interest to the dessert, making it a delightful experience with every bite. Served chilled, Che Thai is a perfect conclusion to any meal or a stand-alone treat on a warm day.

Ingredients (For 4-6 people)

• 1 can of lychee, drained
• 1 can of longan, drained
• 1 can of jackfruit, drained and sliced
• 1 cup of coconut milk
• 1/2 cup of condensed milk
• 1 cup of water chestnuts, diced
• 1/2 cup of tapioca pearls
• 1 cup of agar jelly, cut into cubes
• 1/4 cup of sugar (adjust to taste)
• Crushed ice or ice cubes

Cooking Instructions

1. Prepare the Tapioca Pearls: In a medium pot, bring water to a boil. Add the tapioca pearls and cook according to the package instructions, usually about 15 minutes, until they become translucent. Drain and set aside in cold water to prevent sticking.
2. Prepare the Coconut Milk Mixture: In a separate pot, combine the coconut milk, condensed milk, and sugar. Heat over medium heat until the mixture is warmed through and the sugar is completely dissolved. Stir occasionally to prevent sticking or burning. Allow it to cool to room temperature.
3. Combine the Ingredients: In a large mixing bowl, combine the lychee, longan, jackfruit, water chestnuts, prepared tapioca pearls, and agar jelly cubes. Pour the cooled coconut milk mixture over the fruit and gently mix to combine.
4. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve the Che Thai in individual bowls over crushed ice or with additional ice cubes for a revitalizing, chilled treat.

Extra Tips

To enhance the taste and presentation of Che Thai, feel free to add other fruits like dragon fruit or mango for a more exotic twist. If you prefer a thicker consistency, you can adjust the amount of condensed milk or coconut milk to your liking.

Be mindful of the sweetness level; you can add more sugar if necessary, but remember that the condensed milk also adds sweetness. If fresh fruits are available, they can be used instead of canned ones for a fresher taste.

The dessert can be made a few hours in advance, which allows the flavors to develop more fully, but avoid adding ice until just before serving to prevent dilution.

Che Khoai Mon (Taro Coconut Pudding)

Che Khoai Mon, also known as Taro Coconut Pudding, is a beloved Vietnamese dessert that combines the creamy richness of coconut milk with the subtle sweetness and earthy flavor of taro. This delightful dessert is perfect for satisfying your sweet tooth and is often enjoyed as a comforting treat in Vietnamese households.

The soft, tender cubes of taro are enveloped in a luscious coconut sauce, making it a dessert that’s both nourishing and fulfilling.

To make Che Khoai Mon for a serving size of 4-6 people, you’ll need a few simple ingredients that are commonly found in Vietnamese cooking. The preparation process is straightforward, yet the result is a decadent pudding that’s sure to impress. Whether you’re new to Vietnamese desserts or a seasoned enthusiast, this recipe will guide you through making this classic dish with ease.

Ingredients:

• 500 grams taro root
• 400 ml coconut milk
• 150 grams granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons tapioca pearls
• 1 teaspoon vanilla extract
• Water

Instructions:

1. Prepare the Taro: Peel the taro root and cut it into 1-inch cubes. Rinse the cubes under cold water to remove excess starch. This will help prevent the taro from becoming sticky while cooking.
2. Cook the Taro: In a medium-sized pot, add the cubed taro and enough water to cover them. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook the taro for about 15-20 minutes or until they’re tender when pierced with a fork. Drain and set aside.
3. Prepare the Tapioca Pearls: While the taro is cooking, soak the tapioca pearls in warm water for about 10 minutes. Drain and set aside.
4. Make the Coconut Sauce: In a separate pot, combine the coconut milk, sugar, and salt. Bring to a gentle simmer over low heat, stirring occasionally to dissolve the sugar completely.
5. Combine Ingredients: Add the cooked taro cubes and soaked tapioca pearls to the simmering coconut milk. Stir gently to combine. Continue to cook over low heat for another 10 minutes, allowing the flavors to meld and the tapioca to become translucent.
6. Finalize the Pudding: Once the pudding has thickened to your desired consistency, remove it from the heat. Stir in the vanilla extract for added aroma and flavor.
7. Serve: Allow the pudding to cool slightly before serving. Che Khoai Mon can be enjoyed warm or chilled, depending on your preference.

Extra Tips: When selecting taro, look for firm, blemish-free roots for the best texture. If taro isn’t readily available, sweet potato can be used as a substitute, though the flavor will be slightly different.

Be mindful not to overcook the tapioca pearls, as they can become mushy if left in the heat for too long. To enhance the dessert further, garnish with toasted sesame seeds or crushed peanuts for added texture and flavor.

Vietnamese Coconut Jelly

Vietnamese Coconut Jelly, or “Thạch Dừa,” is a delightful and invigorating dessert that’s both simple to make and pleasing to the palate. This dessert showcases the light, creamy taste of coconut, which pairs perfectly with the wobbly texture of the jelly. It’s often enjoyed as a cooling treat during hot weather, but its irresistible taste can be appreciated year-round.

The jelly is made with just a few ingredients, but the result is a deliciously sweet and subtly fragrant dessert that’s sure to impress your friends and family. This dessert is typically served in a coconut shell, adding to its exotic appeal and giving it a charming presentation.

The process of making Vietnamese Coconut Jelly involves creating two layers: a clear, slightly sweetened coconut water layer, and a rich, creamy coconut milk layer. Each layer complements the other beautifully, creating a multi-textured treat that’s as pleasing to the eye as it’s to the taste buds. Whether you’re serving this at a casual family dinner or a festive gathering, this dessert is sure to be a hit.

Ingredients for 4-6 servings:

• 2 young coconuts (to yield coconut water and shells for serving)
• 400 ml coconut milk
• 200 ml water
• 100 grams sugar
• 10 grams agar-agar powder
• 1/4 teaspoon salt

Cooking Instructions:

1. Prepare the Coconuts: Carefully crack open the young coconuts. Pour the coconut water into a measuring cup, making sure to remove any coconut meat. Reserve the coconut shells for serving.
2. Measure and Mix: Measure 500 ml of coconut water. If there isn’t enough, add regular water to reach the 500 ml total. In a medium saucepan, combine the coconut water, 50 grams of sugar, and 5 grams of agar-agar powder. Stir well to dissolve.
3. Cook the First Layer: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat and let it simmer for about 2 minutes. Remove from heat and pour the liquid into the coconut shells, filling each halfway. Place them in the refrigerator to set for about 30 minutes.
4. Prepare the Coconut Milk Layer: In another saucepan, mix the coconut milk, 200 ml of water, remaining 50 grams of sugar, 5 grams of agar-agar powder, and salt. Stir thoroughly to combine.
5. Cook the Second Layer: Heat the coconut milk mixture over medium heat until it comes to a gentle boil. Stir continuously to avoid lumps. Once boiled, reduce the heat and simmer for 2 minutes.
6. Complete the Jelly: Once the first layer has set, gently pour the coconut milk mixture over the set coconut water layer in the coconut shells. Refrigerate again for about 2 hours until fully set.
7. Serve: Once fully set, the coconut jelly can be served directly in the coconut shells. Use a spoon to scoop out the jelly and enjoy.

Extra Tips:

When preparing Vietnamese Coconut Jelly, it’s important to verify the first layer is fully set before adding the second layer to create clean, distinct layers. If you prefer a firmer texture, you can increase the amount of agar-agar powder slightly.

The coconut shells not only act as a natural serving dish but also infuse the jelly with an additional subtle coconut aroma. If fresh young coconuts are unavailable, you can substitute with canned coconut water and small bowls or cups for serving. Always taste the mixture to adjust the sweetness according to your preference before setting it to chill.