Make the pandan coconut base: in a saucepan combine Coconut Milk and Water with bruised Pandan Leaves, Granulated Sugar and a pinch of Salt. Warm gently over medium-low heat, stirring until the sugar dissolves; do not let it boil vigorously. Simmer for 5–7 minutes to infuse the pandan, then remove from heat and discard the pandan leaves.
Sweeten and chill the base: once slightly cooled, stir in Sweetened Condensed Milk to taste for extra creaminess and sweetness. Refrigerate the coconut mixture until well chilled.
Prepare the fruits and jellies: thinly slice Ripe Jackfruit into bite-sized strips, drain the Canned Longan, and break Durian Flesh into small scoops or pieces. Drain the Nata de Coco. If needed, cut Assorted Agar Jelly (Rau Câu Thạch) into small cubes and rinse or drain the Cendol (Pandan Jelly) so they’re ready to use.
Assemble the dessert: in individual serving bowls or a large communal bowl, arrange a colorful layer of jackfruit, longan, durian, nata de coco and the agar and pandan jellies. Aim for a balanced mix so each spoonful has different textures.
Finish with the coconut broth: pour the chilled pandan-coconut mixture over the arranged fruits and jellies until they are just submerged. Taste and adjust sweetness with a little extra condensed milk if desired.
Serve cold: top each serving generously with Crushed Ice so the chè is icy and refreshing. Serve immediately with spoons so diners can scoop both liquid and chewy bits together.
Tips: prepare the components ahead and keep chilled for quick assembly; for a less sweet version reduce the Sweetened Condensed Milk and add more Coconut Milk or Water.
