Colorful jelly cubes, fresh fruit, coconut milk, and ice come together in che thai, a chilled Vietnamese dessert with Thai influences. The longest wait is for the jelly to firm up in the freezer.
Dissolve the dessert jelly powder in hot water according to the package directions, then pour it into a shallow dish.
Freeze the jelly for 95 minutes, until firm, then cut it into cubes.
Mix the coconut milk with the sugar and warm gently.
Divide the jelly cubes, sliced banana, and ice among glasses. Pour the coconut milk over them and serve.
Make sure the jelly is fully firm before cutting it, or the cubes may lose their shape.
Muz yerine elimde olan mango kullandım ama jöleyle dokusu pek uyuşmadı bence, biraz karışık bir tabak oldu. Hindistan cevizi sütünün tatlılığı yine de dengeliydi, buzun serinliği hoştu.
Mango da güzel bir seçenek ama jölenin kıvamıyla biraz farklı dokular oluşturuyor, muzla denemeniz daha bütünlüklü olabilir.
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