Description
A Vietnamese fruit cocktail with tropical fruits, jellies, crushed ice, and milk. It’s a quick, refreshing dessert drink, perfect for hot summer days.
Ingredients
Units
Scale
Canned Fruit
- Jackfruit (20 oz can)
- Longan (20 oz can)
- Toddy Palm Seed (20 oz can)
Milk
- 2 cups Half and Half
- 1 cup French Vanilla Coffee Creamer
Red Rubies
- Water chestnut (8 oz can)
- 2 or 3 drops red gel food coloring
- 1/4 cup tapioca starch
Pandan and White Jelly
- 2 cups water
- 2 teaspoons agar agar powder (Telephone brand)
- 2-3 drops pandan gel extract (Butterfly brand)
- 3 tablespoons granulated cane sugar
Instructions
- Prepare the fruit: Drain the fruit from the cans and slice into thin strips or small pieces. Set aside.
- Prepare the milk mixture: Mix together Half and Half and French Vanilla Coffee Creamer. Set aside.
- Make the red rubies: Drain the water chestnut from the can. Cut into small 3 mm cubes, about 9 small pieces from one water chestnut. Transfer water chestnut to a small bowl. Add 2 to 3 drops of red food gel. Give it a toss until all pieces are evenly colored. Add tapioca starch. Give it another toss until all pieces are evenly coated. Bring a small pot of water (about 1 quarts) to a boil. Add water chestnut. After two minutes, they should float to the top. Immediately transfer the water chestnut into a bowl of iced water. Keep it in a little bit of water so that they don’t stick together.
- Make Pandan and White Jelly. Bring the water to a boil in a saucepan. Mix in the agar agar powder and sugar until dissolved. Remove it from the heat. Divide it evenly between two small molds or bowls. Leave one as is and color the other one green with 2-3 drops of pandan gel extract (Butterfly brand). It will set in one hour at room temperature or faster in the fridge. Cut into small cubes or thin strips.
- Serve: Refrigerate for 2 hours, or add ice before serving. You can mix everything together and serve this in a giant punch bowl so people can serve themselves. Alternatively, ladle them into individual tall glasses to show off the different layers and have your guests add ice and milk.
Notes
Other fruits and jellies you can use: mango, durian, rambutan, lychee, young coconut meat, ai-yu jelly, and grass jelly.
For a more traditional and non-dairy milk option, use coconut milk and sugar. You can use either palm sugar or granulated white cane sugar. Heat the milk on the stovetop and add sugar to taste.
If you don’t have water chestnut, substitute with a firm pear, green apple, or jicama.
- Prep Time: 1 hour, 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Asian, Vietnamese