Che is the best thing in the world and Vietnamese sweet fruit dessert would have to be my favorite out of them all. It is simply because there are all kinds of fruits in this recipe, especially jackfruit. All of my families and closed friends know that I am a big fan of jackfruit, and I could finish a whole big jackfruit in just a couple of days by myself.

There are many versions of this sweet dessert; some people would add coconut milk for extra creamy taste; others would mix vanilla flavour or add more variety of fruits, etc. This is a great party dessert to serve a big crowd when you don’t have enough time, just mix everything together and chill in a fridge until serve.


  • 1 can of Green Pandan or Black glass jelly (diced into small cubes)
  • Half and half cold milk
  • 1 can of Toddy palm
  • 1 can of Jackfruit (cut jackfruit into thin slices)
  • 1 can of Chestnuts (diced into small cubes)
  • 1 can of Coconut gel
  • Durian pieces (if you don’t like Durian smell or taste, you can skip this)
  • Tapioca pieces 


Mix all ingredients together in a big cocktail bowl, except milk.

Scoop into a nice clear glass/ mason jar. Add half and half milk and crushed ice when ready to served. Stir well all ingredients again and now you have a cold, colourful and tasty glass of sweet fruit cocktail dessert. Enjoy!

Happy cooking. Happy blogging!


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