Vietnamese · Dessert
Vietnamese Fresh Fruit and Grass Jelly Dessert
A cooling Vietnamese chè-style dessert built on wobbly agar jelly cubes standing in for grass jelly, layered with juicy mango and watermelon, shredded young coconut, and a generous pour of chilled coconut milk over crushed ice. Light, hydrating and barely sweetened, it leans entirely on ripe fruit for its character.
$0
15 minsPrep
3 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
139Calories
1.3gProtein
10.1gFat
13.2gCarbs
10.6gSugar
1gFiber
8mgSodium
0mgChol
8.9gSat Fat
167mgPotassium
17mgCalcium
0.8mgIron
0mcgVitamin B12
10.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier (Hoegaarden or similar)
local
Vietnamese Iced Tea with Herbs (Trà Đá Thảo Mộc)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Stir the agar powder into the 120g water in a small saucepan and bring to a boil, whisking until fully dissolved, about 2 minutes.
2
Add the sugar to the boiling agar liquid and stir until dissolved, then pour into a shallow dish to a thickness of about 1cm.
3
Chill the agar liquid in the fridge for 20 minutes until firmly set, then turn out and cut into small cubes.
4
Dice the mango and watermelon into small even cubes and shred the young coconut flesh.
5
Divide the grass-jelly-style agar cubes between two small bowls.
6
Scatter the diced mango, watermelon and shredded coconut flesh over the jelly cubes in each bowl.
7
Pour the chilled coconut milk over each bowl just before serving.
8
Top each bowl with a small handful of crushed ice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2g2g Agar, dissolved in water, cooled and cubed,
- 120g120g Water, boiled for agar jelly,
- 10g10g Sugar White, dissolved into jelly liquid,
- 70g70g Coconut Milk, chilled, 1
- 45g45g Mango, diced, 1
- 35g35g Watermelon, diced, 1
- 10g10g Coconut Flesh, shredded, young coconut meat, 1
- 8g8g Ice, crushed, 1
