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Vietnamese coconut, jelly and fruit cocktail bubble tea

4 glasses filled with coconut, jelly and fruit cocktail bubble tea, with a bowl of fruits on the side

Vietnamese coconut, jelly and fruit cocktail bubble tea

Name: Vietnamese coconut, jelly and fruit cocktail bubble tea
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Vietnamese
Ingredients: 250ml aloe vera juice; 250ml coconut water; 1½ tsp agar flakes; 150ml pandan extract; 600ml coconut water; 50g rock sugar; 80g large, fast-cooking tapioca pearls; 2 tbsp small tapioca pearls; 300ml coconut milk (with high coconut percentage); 1 mango peeled and diced; 565g tin of longans, lychees or rambutans drained and halved; 100g raspberries or pomegranate seeds (optional); 500g coconut flesh (optional)

Uyen Luu

Published: October 1, 2024 at 2:26 PM

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Serves 6 - 8

A little effort

Prep: 15 mins

Cook: 15 mins

plus soaking and setting

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Prep this easy vegan dessert ahead of time for an easy treat. Mix and match with whatever fresh seasonal fruits you like

Vegan

Vegetarian

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Try our recipe for coconut, jelly and fruit cocktail bubble tea, then try our coconut panna cotta with caramelised mango, passion fruit and coconut crème brûlée, and coconut and lime self-saucing pudding. Now, try more sweet coconut recipes.

Recipes extracted from Quick & Easy Vietnamese by Uyen Luu (£25, Hardie Grant). Photographs by Uyen Luu.
Recipes are sent by the publisher and not retested by us.

This is a great dessert to serve after a feast as it can be made in advance and left in a punch bowl for everyone to help
themselves. Or it can be a lovely and simple thing to make using as much or as little of whatever you have around. I love making agar jelly because it sets really quickly. I get this going first and then get on with creating a whole meal. By the end, the jelly is ready to add to the tea. If you want to add matcha powder to the tea, use 1 tsp of matcha powder mixed with 1 tbsp of water. Feel free to mix and match with fresh ingredients, and whatever you have in the pantry Sometimes I use just mango, or I add bananas in with the tapioca.

Coconut, jelly and fruit cocktail bubble tea recipe

Ingredients

Nutrition

JELLIES

250ml aloe vera juice
250ml coconut water
1½ tsp agar flakes
150ml pandan extract

MILK TEA

600ml coconut water
50g rock sugar
80g large, fast-cooking tapioca pearls
2 tbsp small tapioca pearls
300ml coconut milk

(with high coconut percentage)

FRUIT COCKTAIL

1 mango

peeled and diced
565g tin of longans, lychees or rambutans

drained and halved
100g raspberries or pomegranate seeds

(optional)
500g coconut flesh

(optional)

Nutrition: PER SERVING (8)

kcal203
fat6.5g
saturates5.5g
carbs34.3g
sugars20.8g
fibre1.6g
protein1.2g
salt0.1g

Method

step 1

To make the jellies, pour the aloe vera juice into a small pan and pour the coconut water into a separate small pan. Divide the agar flakes between the two and soak for 30 mins.
step 2

Bring both pans to a gentle boil without stirring, then stir the mixtures and cook for 5 mins. Add the pandan extract to the coconut mixture and stir in. Pour the jelly mixtures into separate deep dishes. Let the jellies cool to room temperature, then transfer to the fridge – they should set within 10 mins. Once set, cut into cubes.
step 3

To make the milk tea, pour the coconut water into a pan and add the sugar. Bring to a simmer, then add the large tapioca pearls. Simmer for 5 mins, then add the smaller pearls. Cook for a further 5 mins, then add the coconut milk, bring to the boil, then remove from the heat and leave to cool to room temperature before chilling in the fridge for up to 2 hrs (after this point, the tapioca pearls will stiffen). To serve, put the fruits and jelly cubes into bowls or glasses, add ice (if using) and ladle over the tea.

Try more mango recipes.

Mango Smoothie Bowl with Chunks of Fresh Mango and Seeds

Authors

Uyen Luu Profile

Uyen Luu

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