Growing up, my family's favorite summer dessert was a fruit cocktail. We'd make all different
variations of it from adding almond jelly to a canned fruit cocktail, or making up our
own concoctions from scratch. Today, I'm going to show you my friend Kay's recipe. Che Thai
is a Vietnamese fruit cocktail dessert that's full of tropical flavors! And best of all
it's a no cook recipe so you don't even have to be in the kitchen. To make Che Thai you're
going to need a can of each: Ai-Yu Jelly which I prefer the green one, just to give it some
color, a can of sliced Toddy Palm's seeds, a can of Longan, a can of Jackfruit, a jar
of Nata de Coco, which is like a coconut gel, fresh Pomegranate seeds, 2 cups of half & half,
and some crushed ice. Ai-Yu Jelly, also known as known as ice jelly in Singapore is a jelly
made is from the gel of the the seeds of the Aiyu fruit. The Aiyu jelly comes out as a
block from the can, so i like to slice it into thin strips. But you can it into cubes,
or cut it into diamonds, whatever you prefer! Toddy palm seeds come from the from the ASIAN
PALMYRA PALM tree. Inside the young fruit, there are two or three white soft kernels,
or seeds. It's this jelly like fruit that is really tender. In Vietnam they like to
eat this raw because it's supposed to cool your body temperature. Longan is a tropical
fruit that's in the same family as a Lychee. But Longans have a more tart and distinctive
flavor. If you don't have Longan or can't find it you can always substitute with lychee
in this recipe. Jackfruit is this ginormous, prickly fruit that's bigger than a Durian.
But its flavor is a combination between an apple, pineapple, banana, and a mango. Since
the jackfruit comes in whole pieces I like to slice it up. Nata de coco, or Coconut gel
came from the Philippines and they're these chewy, translucent, jelly cubes that's made
from fermented coconut water. They're my favorite in this recipe. When you chew them they start
out chewy but then they ooze out with this coconut water, it's so good! Pomegranate Seeds.
Typically in vietnamese restaurants they'll make their own version of pomegranate seeds
using water chestnut and tapioca starch. But since this is a "no-cook" recipe, I'm using
the real Pomegranate seeds. Plus, I think it's also healthier and better. And then,
Half and Half. A lot of people use coconut milk in this recipe but I like to use half
and half because it really lets the other flavors shine. Plus it's got this creamy texture.
If you don't have half and half, make your own using half cream and half milk.
Make sure to reserve half of the juice from each of the cans of the Longan, Toddy Palm's
Seeds, Jackfruit, and the Nata de Coco. To put it all together drain the rest of the
fruit and add your ingredients into a large bowl. This dessert can become too sweet if
you add all the juices from the cans. But if you like it a little sweeter than this
recipe then just add a little bit more in. Now add in about 2 cups of half and half just
until it covers the fruit, and then mix well. Serve it in a cute cup and then top it off
with some ice for a refreshing, Summery treat. I love bringing this to a potluck or a barbecue
because it's so refreshing and unique. Most people haven't ever had it before and they
love the pops of color from the Jackfruit and the Pomegranate seeds. The milk becomes
this beautiful green color from the Ai-yu jelly. It's sure to be a crowd pleaser. So
I hope you enjoy this no-cook recipe. Let me know if you had it before, commenting below,
and what you would add into it. And don't forget to subscribe. I'll see you guys soon,
Bye!