Kem Chuoi Vietnamese Banana Dessert
How to make traditional Kem Chuoi. Our easy Vietnamese Banana Dessert recipe is vegan and dairy free flavoured with coconut and peanuts.
Servings: 4
Calories: 528kcal
Equipment
- Plastic Wrap
- Parchment Paper
- Wooden skewers
- Small Pot
- measuring cups
- measuring spoons
Ingredients
- 1/2 cup Coconut Cream
- 1/2 cup Coconut Milk
- Pinch Salt
- 1/2 tbsp White Sugar
- 1/2 tsp Cornstarch mixed with 2 tsp water
- 1 cup Sweetened Coconut Flakes
- 1 cup Salted Roasted Peanuts chopped
- 4 Ripe Bananas
- 4 Disposable Chopsticks or Wooden Skewers
- Plastic Wrap
- Parchment Paper cut into rectangles the length of your bananas
Instructions
- Bring coconut milk, coconut cream, salt and sugar to a boil in a small saucepan over medium heat. Stir the cornstarch slurry then slowly pour it into the saucepan and vigorously stir for a few seconds. Remove from heat and pour into a shallow bowl. Let cool.
- Lay a sheet of plastic wrap on your counter. Place a rectangular parchment paper sheet on top and place a banana in the centre. Fold over the parchment paper and using a cutting board or bottom of a large spatula, press the banana down to smush it. Insert a skewer into the centre of the banana that is closest to you.
- Peel back the parchment paper and slather banana with cooled coconut sauce. Sprinkle with shredded coconut and chopped peanuts. Flip the banana over and repeat the process for the other side of the banana.
- Wrap banana with plastic wrap so it is a tight package and then repeat these steps for all of the bananas.
- Freeze Kem Chuoi for at least 4 hours before serving.
Nutrition
Calories: 528kcal | Carbohydrates: 41g | Protein: 12.8g | Fat: 39.3g | Saturated Fat: 21.2g | Sodium: 21mg | Potassium: 909mg | Fiber: 9.3g | Sugar: 20.6g | Calcium: 49mg | Iron: 6mg
