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vegan Vietnamese sweet soup

Vegan Vietnamese Sweet Soup Recipe

Vegan Vietnamese Sweet Soup, known as Chè Thái chay, is a vibrant, refreshing dessert often served chilled and enjoyed year-round in Vietnam. It features a colorful mix of tropical fruits, jellies, and sweetened coconut milk for a light yet satisfying treat. Naturally vegan and gluten-free, this dessert is not only beautiful to look at but also incredibly easy to customize and prepare at home.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Healthy recipe
Cuisine American, Vietname
Servings 4
Calories 320 kcal

Equipment

  • large mixing bowls
  • Saucepan or Pot
  • Fine mesh strainer
  • Knife and cutting board
  • Can opener (for canned ingredients)
  • Ladle or serving spoon
  • Cups or dessert bowls for serving
  • Optional: Peeler and grater (for jackfruit or other fresh fruits)

Ingredients
  

For the Soup Base:

  • 1 can 14 oz full-fat coconut milk
  • 1/4 cup water to thin, if needed
  • 3 –4 tablespoons sugar adjust to taste
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract optional

For the Mix-ins (Customizable):

  • 1 cup canned jackfruit sliced
  • 1/2 cup lychee or longan canned, drained
  • 1/2 cup nata de coco coconut jelly, drained
  • 1/2 cup colorful agar jelly cubes or grass jelly
  • 1/2 cup pandan jelly or tapioca pearls optional

1 banana, sliced (optional)

Crushed ice (for serving)

Instructions
 

Prepare the Coconut Milk Base

  • In a saucepan, combine coconut milk, sugar, salt, water, and vanilla. Heat over medium-low heat for about 5–7 minutes until warm and the sugar is fully dissolved. Do not boil. Remove from heat and let cool. Chill in the fridge if serving cold.

Prepare the Mix-Ins

  • Drain and slice canned fruits like jackfruit and lychee.
  • Dice the jellies and optional banana or fresh fruit.
  • If using tapioca pearls, cook according to package instructions and rinse in cold water.

Assemble the Sweet Soup

  • In a dessert bowl or cup, layer fruits, jellies, and tapioca pearls. Ladle chilled coconut milk mixture over the top. Add crushed ice for a traditional finish.

Serve Immediately

  • Top with more fruit or jelly if desired and serve with a spoon or straw. Best enjoyed cold on a hot day.

Notes

Serving Suggestions

  • Serve in clear dessert cups to showcase the colors.
  • Add a scoop of vegan ice cream for a decadent twist.
  • For parties, set up a DIY "chè bar" where guests build their own sweet soup.
Keyword Vegan Vietnamese Sweet Soup