Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered sweet dessert featuring red beans, mung beans, and green jelly, served chilled with creamy coconut milk and crushed ice for refreshing sweetness. This vietnamese-inspired desserts ready in about 50 minutes layers cooked and sweetened red kidney beans, cooked and sweetened mung beans, cut into cubes green pandan jelly into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 2 Vietnamese cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare 1/2 cup red kidney beans and 1/2 cup mung beans by boiling separately until tender, then mix each with 1 tbsp sugar while warm to sweeten. Set aside to cool.
  2. Step 2: If making green pandan jelly from scratch, prepare 1 cup jelly and cut into small cubes. Otherwise, use store-bought pandan jelly.
  3. Step 3: In a tall glass or bowl, layer 2 tbsp sweetened red kidney beans, 2 tbsp sweetened mung beans, and 1/4 cup green pandan jelly cubes.
  4. Step 4: Add 1/2 cup crushed ice over the layers. Drizzle 1/4 cup coconut milk and 1 tbsp sweetened condensed milk on top.
  5. Step 5: Garnish with 2 optional pandan leaves for aroma and serve immediately chilled for a sweet, refreshing treat.

Frequently asked questions

How long does Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chè Ba Màu (Three-Color Vietnamese Dessert) with Coconut Milk?

Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes