Chè Thái (Vietnamese Fruit Drink)

Ingredients

• jelly (sliced into strips)
• 1 can water chestnuts (diced and prepared as 'red rubies')
• 1 can jackfruit (sliced into thin strips; include the syrup)
• 1 can lychee (include the syrup)
• 0.25 cup condensed milk (to taste for creaminess)
• 1 can coconut milk (Aroy-D brand shown in video)
• ice (for serving)

Steps

1. 1

   Prepare the jelly by slicing it into thin, bite-sized strips.

2. 2

   Prepare the water chestnuts (red rubies) by dicing them, coating them (typically in tapioca starch and red food coloring, though specific coating steps are implied by the 'red rubies' style), and boiling them in water until they float.

3. 3

   Immediately transfer the boiled water chestnuts into an ice water bath to chill and set the texture.

4. 4

   Slice the canned jackfruit into long, thin slivers.

5. 5

   In a large mixing bowl or pitcher, combine the sliced jelly, prepared water chestnuts, jackfruit (with its syrup), and canned lychees (with their syrup).

6. 6

   Pour in the coconut milk and add condensed milk to reach your desired level of sweetness and creaminess.

7. 7

   Stir the mixture thoroughly to combine all the fruit syrups, coconut milk, and condensed milk.

8. 8

   Serve chilled over ice in glasses, ensuring each serving has a good mix of fruit and jelly to eat with a spoon.

Notes

The 'red rubies' are traditionally made by soaking diced water chestnuts in red food coloring and tossing them in tapioca starch before boiling. The video emphasizes that the water chestnuts provide a unique, interesting crunch to the drink.

Nutrition per serving

• dessert
• drink
• Vietnamese
• summer
• fruit
• refreshing
• tropical