Chè Thái Recipe (Vietnamese Fruit Cocktail)

Peel and finely dice the pear. Soak it in ice-cold water for 5 minutes.
Mix the pear bites with 3 tablespoons of strawberry syrup and tapioca flour.
Boil the pears until they float above the water. Take them out and transfer them to an ice bath.
Cut the pandan leaves finely and use a hand blender to puree them with 0.85 cups (200 ml) of water. Pour the juice through a sieve to filter.
Pour 1.27 cups (300 ml) of water, jelly powder, brown sugar, and pandan juice into a pot. Boil the mixture until it starts bubbling, then pour it into a tray. Add a few drops of banana oil and let cool. The liquid will turn solid.
Mix 1.06 cups (250 ml) of water and grass jelly powder and stir well.
Mix the grass jelly powder mixture with 1.27 cups (300 ml) of water. Cook the mixture until it bubbles, and add a few drops of banana oil.
Remove from the heat and wait for the mixture to cool and solidify.
To make the coconut milk mixture, blend the durian meat, 0.63 cups of coconut milk, 0.63 cups of condensed milk, and 1.48 cups of unsweetened milk until smooth.
Slice the jackfruit into preferred sizes.
Slice the jellies into your desired sizes.
Serve your chè Thái with ice or shaved ice and fresh fruits.