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Vietnamese Fruit Cocktail
Vietnamese Fruit Cocktail Recipe
Ingredients:
  • 2 cups jackfruit, sliced
  • 1 cup lychee or longan, drained
  • 1 cup palm seeds or toddy palm, drained
  • 1 cup mixed tropical fruit (mango, pineapple, papaya)
  • 1 cup grass jelly or agar jelly, cubed
  • 1 cup coconut milk
  • 1/2 cup sweetened condensed milk
  • Crushed ice
  1. Preparation:
    • Prepare all fruits by slicing into bite-sized pieces if needed.
    • Drain canned fruits and jellies well before using.
    • In a large bowl, combine jackfruit, lychee, palm seeds, and mixed tropical fruit.
    • Add grass jelly or agar jelly cubes to the mix.
    • For extra aroma, add a few drops of vanilla extract if desired.
  2. Mix & Chill:
    • In a separate bowl, stir together coconut milk and condensed milk until smooth.
    • Pour the coconut mixture over the fruit and jelly, mixing gently to combine.
    • Refrigerate for at least 30 minutes to chill and let flavors meld.
  3. Serve:
    • Spoon fruit cocktail into glasses or bowls over plenty of crushed ice.
    • Top with extra coconut milk or more fruit if you like.
    • Enjoy this refreshing Vietnamese dessert on a hot day!