Tropical Dessert Soup with Homemade Almond Jelly
Che Thai, Vietnamese dessert, is a sweet & delicious fruit & coconut soup! It’s super light & refreshing, perfect to make ahead of time, & will definitely be unique!
Recipe by Jessica Do
1¼ cup water, divided
¼ cup sugar
1 tbs gelatin
1 tsp almond extract
5-10 drops red food coloring
1 20 oz. can Del Monte® Deluxe Gold Pineapple Chunks
1-14.5 oz. coconut milk, stirred
½ c half & half
Mint to garnish
Make the almond jelly: in a saucepan, combine 1cup water & 1/4 cup sugar. Heat on med until sugar is dissolved.
Meanwhile, add gelatin to ¼ cup cold water. Whisk and let sit 3-5min to bloom. Add sugar mixture to gelatin, along with almond extract & food coloring. Mix well & pour into a 8x8 casserole dish. Let sit in fridge for about 1hr or until it firms. Cut into squares.
In a large bowl, add in the 3 canned fruit, coconut milk, half & half, & almond jelly. Add in ¼ c fruit can liquid at a time until sweetened to your preference.
Let sit in the fridge until cold, about 2-3hr. Garnish with fresh mint.
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