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Chè dessert with jelly and fresh fruit
Refreshing coconut jelly with fruits

Vietnamese Coconut & Fruit Dessert Soup (Chè)

Author: Flavelo
Recipes Cakes and Desserts
'Chè' is the Vietnamese term for sweet soups, puddings, and drinks. This version plays with textures: chewy tapioca pearls, soft coconut jelly cubes, and juicy fresh fruit bathing in cool coconut milk. It's a tropical refreshment that isn't overly sweet but incredibly exciting. Often served with ice.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepans
  • Mold for setting jelly
  • Strainer

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Boil tapioca pearls in plenty of water for 15 mins until mostly transparent.

Tip: Add to boiling water, not cold, or they dissolve.
2 ✓

Turn off heat, cover, and let sit 10-15 mins to finish cooking. Drain and rinse with cold water.

Tip: Cold water stops cooking and removes starchiness.
3 ✓

Bloom gelatin in cold water (5 mins). Warm coconut milk with half the sugar. Do not boil.

Tip: Boiling destroys gelatin's setting power.
4 ✓

Dissolve bloomed gelatin in warm coconut milk. Pour into a mold and chill for 2+ hours until set.

Tip: Aim for 1/2 inch thickness for easy cubing.
5 ✓

Make syrup: Boil remaining sugar and water until dissolved. Cool. Cube the fruit.

Tip: Syrup ties the tart fruit and creamy coconut together.
6 ✓

To serve: Cube the coconut jelly. Layer tapioca, jelly, and fruit in a glass.

7 ✓

Top with syrup and extra coconut milk. Serve cold!

Recipe FAQ

Why are tapioca centers hard?
Undercooked. They must be transparent (or have a tiny pinhead white dot).
Can I use Agar-Agar?
Yes, it's traditional! Agar needs boiling to activate and sets firmer/brittle compared to gelatin.

Ingredients

  • 1/2 cup Sugar
  • 1 can (14 oz) Coconut Milk
  • 1 packet (0.25 oz) Gelatin Powder (or Agar Agar)
  • 1/2 cup Cold Water (for gelatin)
  • 1/4 cup Small Tapioca Pearls
  • 1 whole Ripe Mango
  • 1 cup Fresh Strawberries
  • 3/4 cup Water (for syrup)