Up until I was 7, my family lived in a province west of Saigon in the southern part of Vietnam. Many of my favorite childhood memories are from this period and it almost always involved food! It was hot and humid there as it is in Miami so treats like this kem chuoi was 💯 part of it. Like many Vietnamese sweet treats, it’s made with coconut cream and is dairy free. It’s usually made with namwah bananas because it has a denser texture perfect for making ice cream but standard Cavendish bananas from the grocery store will also do.
Ingredients
1 can coconut cream
1/2 cup sugar or sweetener of your choice
1/4 tsp salt
1 tbsp tapioca starch
1/4 cup water
1/3 cup roasted peanuts, chopped
3-4 namwah bananas, sliced or cut into small chunks
1/3 cup shredded coconuts
In a saucepan over medium heat, dissolve sugar and salt in coconut cream. Mix tapioca starch with water into a slurry. Add to the coconut cream and stir until thickened. Set aside to cool.
Assemble the popsicle layers like you would lasagna: peanut, shredded coconuts, cream, bananas, cream. Freeze and enjoy!
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