Monday, June 29, 2020

How to make Vietnamese Banana Coconut Ice Cream (Kem chuối)

Thai Bananas
1 Brown Coconut
1 cup Peanuts
2 Tbsp. Sugar
1 can Coconut Cream
1/4 tsp. Salt
3 tsp. Tapioca Starch

Roast 1 cup Peanuts (you can roast more if you like more peanuts).  Let it cool and place in a  bag to crush.  Set aside.

Scrap 1 whole Brown Coconut to make coconut flakes.  Place in a bowl and set aside. 

To make the coconut sauce, use 1 can Coconut Cream.  Bring to a simmer, add in 3 tsp. Tapioca Starch, 2 Tbsp. Sugar and 1/4 tsp. Salt.  Mix well, bring to a boil and remove from heat. 

Flatten banana in a plastic bag.  Place some coconut sauce on top of the banana. Flip it to the other side.  Add the coconut flakes, roasted peanuts and some coconut sauce.  Zip the bag, place into a container.  Repeat until you have a couple of Banana Coconut Ice Cream.  Place in the freezer, enjoy when frozen. 

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