Description
Tropical Fruit Cocktail is a refreshing and colorful Che Thai dessert made with a variety of jellies, tropical fruits, and creamy coconut milk. This vibrant treat combines pandan, pineapple, and coconut jellies with crunchy red rubies (water chestnuts), canned tropical fruits, and toddy palm seeds. Perfect for a hot day, it’s served chilled with crushed ice and offers a delightful blend of textures and natural sweetness.
Ingredients
Scale
Jelly Ingredients
- 1 cup Pandan Agar Jelly (substitute with other flavored jellies if desired)
- 1 cup Pineapple Jelly (homemade jelly can be used)
- 1 cup Coconut Jelly (consider a fruity jelly for added flavor)
Red Rubies
- 1 cup Water Chestnuts, diced and coated with red food coloring and tapioca starch
Fruit Ingredients
- 1 can Canned Fruits (lychee, longan, jackfruit; fresh tropical fruits can be swapped)
- 1 cup Toddy Palm Seeds (substitute with other favorite fruits if needed)
Coconut Milk Mixture
- 1 can Coconut Milk (can use light non-dairy milk for a healthier option)
- 1/2 cup Half and Half (milk and cream combo or alternative)
- Water (quantity not specified, add about 1 cup to dilute coconut milk)
- Salt (a pinch, to taste)
- Sugar (about 2 tablespoons, adjust to taste)
Instructions
- Make Pandan Jelly: In a saucepan, combine agar agar powder, sugar, water, and pandan extract. Bring the mixture to a boil, reduce heat, and simmer while stirring until the agar is fully dissolved. Pour into molds or a shallow pan to set. Once cooled and firm, cut into bite-sized cubes.
- Prepare Red Rubies: Dice water chestnuts and coat them evenly with red food coloring and a sprinkle of tapioca starch. Boil the coated chestnuts in water for about 10 minutes until they turn translucent. Immediately transfer them to an ice bath to cool completely and maintain their texture.
- Cook Coconut Milk Mixture: In a separate saucepan, combine coconut milk, water, a pinch of salt, and sugar. Heat gently over medium-low heat, stirring constantly until the sugar dissolves completely and the mixture is well blended, about five minutes. Remove from heat and let cool.
- Assemble Ingredients: Drain canned fruits, reserving the syrup to adjust sweetness as needed. In a large mixing bowl, combine pandan jelly cubes, pineapple jelly, coconut jelly, red rubies, canned fruits, and toddy palm seeds. Pour in the cooled coconut milk mixture and stir gently to combine all flavors.
- Serve: Layer the assembled fruit cocktail into tall glasses, alternating the different jellies, fruits, and red rubies for visual appeal. Top each glass with crushed ice for a refreshing chill. Use reserved syrup to sweeten further if desired. Serve immediately.
Notes
- Substitute jellies with any flavored or fruit jellies available to suit your taste.
- Use fresh tropical fruits instead of canned for a fresher flavor and texture.
- Adjust sugar and syrup sweetness according to preference.
- Light coconut milk or non-dairy milk alternatives make this dessert lighter and suitable for lactose intolerance.
- Chilling the jelly and fruit mixture enhances the refreshing effect.
