Kem Chuoi, a popular Vietnamese treat, is a delicious and refreshing dessert perfect for hot days. These Vegan Banana Coconut Ice Cream Bars are creamy,
naturally sweet, and packed with the tropical flavors of banana and coconut. Best of all, they are easy to make and require just a few simple ingredients!
For the Ice Cream Bars – 4 ripe bananas, peeled and sliced lengthwise – 2 cups coconut milk (full-fat for creaminess) – 1/4 cup coconut cream (optional, for extra creaminess) – 1/4 cup maple syrup or agave nectar – 1 teaspoon vanilla extract
– 1/4 teaspoon salt – 1/4 cup roasted peanuts, crushed – 1/4 cup unsweetened shredded coconut – 1/4 cup chocolate chips (optional, for drizzling) For the Toppings – Additional crushed peanuts – Additional unsweetened shredded coconut – Chocolate drizzle (optional)
Prepare the Banana Coconut Mixture 1. Blend Coconut Base: In a medium-sized bowl, whisk together the coconut milk, coconut cream (if using), maple syrup, vanilla extract, and salt until well combined. 2. Slice Bananas: Peel the bananas and slice them in half lengthwise.
Layer the Mixture: In a small baking dish or individual molds, pour a small amount of the coconut mixture to coat the bottom. Place a layer of banana slices over the coconut mixture.
– Add Toppings: Sprinkle a handful of crushed peanuts and shredded coconut over the banana slices. – Repeat Layers: Pour more of the coconut mixture over the bananas and repeat the layering process until all the bananas are used. End with a final layer of the coconut mixture.
Garnish: Sprinkle more crushed peanuts and shredded coconut on top for added texture and flavor.