
Coconut Milk Grass Jelly
The cup the brand began with: grass jelly cooked fresh that morning under a light coconut milk. Clean, naturally sweet, and meant to be eaten through.
More than forty choices around a single ingredient: grass jelly cooked fresh each morning. Prices are those listed in our Ho Chi Minh City stores, in thousands of dong.
42 products
The original line — grass jelly cooked fresh every day.

The cup the brand began with: grass jelly cooked fresh that morning under a light coconut milk. Clean, naturally sweet, and meant to be eaten through.

Pure coconut cream poured over grass jelly with tender young coconut. Rich without weighing you down.

Fresh mint cuts cold across the palate and lightens the coconut. Built for a humid Saigon afternoon.

Slow-cooked longan and lotus seed set among the grass jelly. Softly sweet — a late-afternoon cup.

Bird nest steamed with red dates and goji over grass jelly. The most premium cup in the line — and a frequent gift.
Caffeine-free, refreshing, made for a lighter rhythm.

A deep red from hibiscus, sweet-tart and caffeine-free. The most photographed cup on the La Sams page.

Golden sea buckthorn soda, lightly sparkling and bracingly tart. Born at the pickleball tournaments La Sams sponsors.

Rehydration after exercise on a clean grass-jelly base. No refined sugar.

A berry-pink layer above green jelly — fresh and alert. For the afternoon that needs another beat.
A gentle milk base folded around grass jelly.

Clean white, gently sweet. Whole fresh milk poured slowly over grass jelly — the easiest cup we make.

Warm-cooked coconut milk, round and fragrant over the jelly below.

Honey sweet potato, steamed and whipped smooth with milk. Naturally sweet and lightly filling.

Purple sweet potato bleeding into coconut milk, the colour drifting like a cloud. Delicate on the tongue.
Deeply brewed oolong balanced by grass jelly.

Six layers to a single cup: young-rice cream, milk powder, oolong concentrate, condensed milk, syrup and grass jelly. Tea-forward with a clean finish.

Dried osmanthus steeped with oolong for a soft floral sweetness that never covers the tea.

Deeply oxidised red oolong with honey and cinnamon. Warm and full — a rainy-day cup.

Jasmine scented three times over red oolong. A long perfume and a soft body.

Clean white orchid — bright, airy, lightly sweetened.
Fresh fruit, a clean finish, an instant lift.

Honeyed peach over cold-brewed tea with dried rose petals. Balanced sweet-tart, and never quite enough.

Whole lychee flesh, lightly steeped green tea, a spoon of grass jelly.

Longan, fresh pear and osmanthus — a fine-boned trio that cools the throat.

Green grapefruit, ripe mango and a chili-salt milk foam on top. Salt, sweet and heat meeting — very Saigon.
Smooth matcha with a rich, creamy body.

A soft green, rich and fragrant. Hand-whisked ceremonial matcha set on grass jelly — two greens in one cup.

Matcha and fresh milk in the ratio you know — smooth and round.

Ripe banana blended into matcha. Sweet entirely on its own, with no sugar added.

A shot of espresso dropped through the matcha. Deeply bitter, long awake.
The traditional Vietnamese phin, bold and familiar.

A warm brown, bittersweet and easy to fall for. A Vietnamese phin dripping slowly onto grass jelly and cream — the morning cup for many regulars.

Medium-roast robusta through the phin. Nothing added.

Condensed milk, phin coffee, ice. A formula that needs no editing.

More milk than coffee, the old Saigon way.

Whipped salted cream over black coffee — a saline edge that turns sweet.

Pure Dak Lak cacao with salted cream. Gentle on caffeine — an evening cup.
Proper espresso for the working day.

Two shots and hot water. Clean enough to sit with for hours.

Finely textured milk, a thin crown of foam, well balanced.

A thicker foam than the latte, and a beat stronger.

Ripe banana and espresso over grass jelly. Sweet on its own terms.
Warm baked pastries, made to pair with tea.
One more layer of texture for your cup.

An extra portion of the day’s grass jelly.

Popping pearls with a cheese centre that breaks gently salty.

Crisp water chestnut wrapped in tapioca, in white and pink.

A cold-whipped milk foam capping the cup.