The list is based on more than 40,000 ratings, around 15,000 of which were verified by TasteAtlas as of Nov. 15, 2025.

Rice ball sweet soup is served with sesame seed and coconut milk.

The highest-ranking entry is rau cau (coconut jelly) at number 29. Made with agar and a gelatinous seaweed, it has a panna-cotta-like wobble and is vegetarian-friendly. The jelly is layered with coconut milk, condensed milk and flavors such as chocolate or vanilla.

At number 62 is che ba mau (three-color dessert). It gets its name from the layers: yellow mung beans, red azuki beans, and green pandan-flavored jelly. Everything is mixed with coconut milk and topped with crushed peanuts.

Last year, che ba mau was also named one of Asia’s top 100 desserts by TasteAtlas, placing at 82nd.

Ranked number 87 is che troi nuoc or sticky rice balls in ginger syrup.

It is made of rice balls filled with mung bean paste and coconut milk that float in a ginger-palm-sugar syrup.

It is scented with pandan and topped with coconut milk and roasted sesame seeds.

It is believed to have originated from Chinese tangyuan or glutinous rice balls served in a sweet syrup, but over time has become a Vietnamese classic.

At the top of the list is chomchom from Bangladesh, a sweet made by cooking milk in sugar syrup until it turns caramel-like.

It is followed by Turkey’s antakya kunefesi, a dessert of shredded pastry filled with melted cheese, and dondurma, a slow-melting ice cream known for its chewy texture.

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