The days are getting longer here in the UK. The sun is making more frequent appearances and I’m in the mood for summery, refreshing puddings – almost as if I am getting ready for summer itself! This craving takes me straight back to Hanoi, a city I miss dearly. I remember the intense heat and humidity that used to annoy me, yet there was something truly special about cooling down with a glass of Vietnamese Fruit Cocktail Pudding in the little alley Tô Tịch.
Imagine this – a whole alley dedicated to just one dessert: Hoa Quả Dầm. Dozens of small shops, each selling their own version of this colourful, creamy and utterly refreshing treat. In the summer, the alley would be packed with students and young people, sitting on tiny plastic stools, chatting away as they enjoyed their bowls of mixed fruit drenched in sweet coconut sauce and milk. I was one of them, a long, long time ago.
The best part? It’s incredibly easy and quick to make at home! If you’re looking for an effortless yet delicious pudding to enjoy today – or on any hot summer day – this is it. I’ve already had a glass of this for three nights in a row. Let’s make this together, shall we?
What is Vietnamese Fruit Cocktail Pudding?
Hoa Quả Dầm literally translates to “mixed fruits”. It’s a Vietnamese-style fruit cocktail, where chopped fruits are combined with a luscious coconut sauce, fresh milk and a final drizzle of condensed milk for extra richness. I also tend to include tapioca pearls, adding an extra chewy texture.
The beauty of this pudding lies in its versatility – you can use any fruits you have on hand, making it a great way to enjoy fresh, seasonal produce.
How to make Vietnamese Fruit Cocktail Pudding
Chop the fruits
This dessert is all about balancing flavours, colours, and textures. While the traditional version in Vietnam often includes jackfruit and longan, don’t worry if you can’t find those. I’ve tried different widely available fruits in supermarkets here, and the result is just as amazing!
Here is what I use for a vibrant and well-balanced Hoa Quả Dầm:
- Yellow: Mango, pineapple, apple – a mix of sweetness, slight tartness and a soft yet crunchy texture.
- Red: Strawberries, raspberries – adding a bright, tangy contrast.
- Green: Kiwi – for a refreshing, slightly tart flavour.
- Dark blue: Blueberries – a burst of sweetness and juiciness.
You don’t have to use all of these, mix and match based on what you have or prefer. The key is to create a beautiful balance of flavours, colours and textures.
Make the coconut sauce
If you’ve been following my recipes, you’ll know I love using coconut sauce in my puddings. It’s rich, slightly sweet and pairs beautifully with fruit.
To make it:
- Pour a can of coconut milk into a saucepan.
- Add a pinch of salt and 2 tablespoons of sugar.
- Heat the mixture until it’s just about to boil, then remove it from the heat and let it cool.
For the added layer of texture, I sometimes stir in some tapioca pearls. They create a chewy, fun bit in the pudding, but this is completely optional. If you’d like to include them, check out this recipe.
Prepare the milk
Have a jug of whole milk and a small jug of condensed milk ready for assembling. The whole milk balances the coconut’s richness while the condensed milk gives that signature sweet, creamy finish.
Assembling the pudding
Now for the fun part – putting it all together!
- If it’s a particularly hot day, you might want to add ice cubes or crushed ice. Since I kept my fruits chilled, I skipped the ice this time.
- Arrange the chopped fruits in a bowl or a tall glass.
- Pour over the coconut sauce (and add tapioca pearls if you’re using them).
- Add just enough whole milk to cover the fruits.
- Finish with a generous tablespoon of condensed milk – adjust the amout to your taste.
The perfect summer treat
And that’s it! A refreshing, creamy and absolutely delightful Vietnamese Fruit Cocktail Pudding. Trust me, this will be one of the best puddings you’ve ever had. Whether you’re making it as an afternoon treat, a light dessert or even a late-night snack, Hoa Quả Dầm is guaranteed to bring a little taste of summer into your home.
So, grab some fresh fruit and give it a go – I’d love to hear how yours turns out!
Vietnamese Fruit Cocktail Pudding (Hoa Quả Dầm)
Description
A vibrant and refreshing Vietnamese fruit coctail pudding made with fresh fruits, creamy coconut sauce, whole milk and a drizzle of sweet condensed milk. Perfect for hot summer days!
Ingredients
For the Fruit Mix
For the Coconut Sauce
For Assembling
Instructions
-
Chop the Fruits
- Dice all the fruits into bite-sized pieces.
- You can mix and match any fruits you have on hand, just aim for a balance of sweet and tart flavours.
-
Make the Coconut Sauce
- In a saucepan, heat the coconut milk with sugar and a pinch of salt.
- Stir until the sugar dissolves and remove from heat just before it boils. Let it cool.
- If using, stir in cooked tapioca pearls for extra texture.
-
Prepare the Milk
- Pour whole milk into a small jug and have condensed milk ready for assembling.
-
Assemble the Pudding
- Arrange the chopped fruits in a bowl or tall glass.
- Pour the coconut sauce over the fruits.
- Add whole milk until it just covers the fruit.
- Drizzle a generous tablespoon of condensed milk on top. Adjust sweetness to taste.
- Add ice cubes if desired for an extra refreshing touch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 510.88kcal
- % Daily Value *
- Total Fat 26.43g41%
- Saturated Fat 21.13g106%
- Cholesterol 16.8mg6%
- Sodium 121.41mg6%
- Potassium 869.99mg25%
- Total Carbohydrate 67.58g23%
- Dietary Fiber 8.09g33%
- Sugars 50.13g
- Protein 9.06g19%
- Vitamin A 112.25 IU
- Vitamin C 121.02 mg
- Calcium 234.83 mg
- Iron 4.29 mg
- Vitamin D 1.37 IU
- Vitamin E 1.88 IU
- Vitamin K 21.62 mcg
- Thiamin 0.19 mg
- Riboflavin 0.35 mg
- Niacin 2.26 mg
- Vitamin B6 0.32 mg
- Folate 96.11 mcg
- Vitamin B12 0.54 mcg
- Phosphorus 281.14 mg
- Magnesium 97.52 mg
- Zinc 1.59 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can swap fruits based on availability - jackfruit, lychee and dragon fruit also work well.
- For a dairy-free version, use coconut milk instead of whole milk.
- Best enjoyed fresh, but you can refrigerate the coconut sauce for up to 3 days.
