Vietnamese Three-Color Iced Dessert

Ingredients

• 1 cup water
• ¾ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 can (10 oz) canned grass jelly (lọc), drained and cut into cubes
• 1 can (15 oz) canned red beans in syrup, drained and rinsed
• 1 can (13.5 oz) unsweetened coconut milk, well shaken
• 2 cups ice cubes
• 1 cup warm water

Instructions

1. 1

   Pour 1 cup of water into a small saucepan and set it over medium heat. Once it reaches a gentle boil, add 0.75 cup of granulated sugar and stir constantly until the sugar dissolves completely, about 2 minutes. You should see no grains of sugar remaining when you run a spoon across the bottom of the pan.

2. 2

   Remove from heat and stir in 0.5 teaspoon of vanilla extract. Pour the syrup into a heatproof bowl and let it cool to room temperature, about 10 minutes. Once cooled, transfer it to the refrigerator to chill completely — you want this syrup cold before serving.

3. 3

   While the syrup chills, prepare your serving glasses. You'll need four tall 8-ounce glasses or bowls. This is where the three-color magic happens, so choose clear vessels so the vibrant layers show through.

4. 4

   Divide the drained grass jelly cubes evenly among the four glasses, placing them at the bottom — these dark green cubes form the first layer.

5. 5

   Spoon the drained red beans evenly on top of the grass jelly in each glass, creating the second crimson layer. You want roughly equal portions in each glass.

6. 6

   Pour 1 can (13.5 oz) of unsweetened coconut milk into a small pitcher. Add 1 cup of warm water to the coconut milk and stir gently until well combined — this lightens the coconut cream to a pale, creamy color and creates the third layer. Do not shake vigorously or it will become frothy.

7. 7

   Slowly pour the diluted coconut mixture over the red beans in each glass until it reaches about three-quarters full. You should now see three distinct color layers: dark grass jelly at the bottom, crimson red beans in the middle, and creamy white coconut on top.

8. 8

   Fill each glass with 2 cups of ice cubes total, dividing them evenly. The ice will chill everything quickly and keep it cold as you drink.

9. 9

   Pour the chilled sugar syrup over the ice in each glass until full. Stir gently with a long spoon to combine the flavors while keeping the layers intact. Serve immediately with a long spoon and straw — sip and scoop together to get all three layers in each spoonful.

Tools you’ll need

• small saucepan
• wooden spoon
• heatproof bowl
• refrigerator
• four 8-ounce clear glasses or bowls
• small pitcher
• long spoon
• can opener
• fine-mesh strainer

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