Kem Chuối (Vegan Banana Coconut Ice Cream Bars)

Heat up a non-stick pan with your choice of canola, peanut, or vegetable oil over medium heat. Stir-fry unsalted, dry roasted peanuts in the heated pan until fragrant and slightly browned. Sprinkle with a pinch of salt and set aside.
In the same pan, toast unsweetened desiccated coconut until it's lightly golden, then remove it.
Slice barely ripe bananas into thin rounds or long thin slices.
In a separate saucepan over medium heat, warm coconut cream with pandan leaves and your choice of sugar, salt and vanilla for 4 minutes until hot.
In a small bowl, using the tines of a fork, mix together the tapioca starch and water to make a smooth, thin slurry.
Pour the tapioca mixture into the coconut cream, stirring continuously until it thickens. Remove from heat when it becomes thick and glossy. Allow the contents of the pot to cool for ten minutes.
To make it easier to remove the bars later, line a 9-inch square baking pan with a little parchment paper.
Pour half of the contents of the saucepan into the 9-inch square pan. Scatter the toasted coconut, place the banana slices into the pan and then cover with the remaining coconut cream. Garnish with the roasted peanuts.
Place the pan on a level surface inside your freezer for at least 4 hours or overnight.
Cut the contents of the pan into 2X3 inch bars, using a sharp metal spatula to remove them from the pan. If they are hard to cut, or get out of the pan, allow it to thaw for a few minutes to let the ice cream soften a little which will make it easier.

Kem Chuối (Vegan Banana Coconut Ice Cream Bars)

Equipment

Ingredients

Instructions

Notes

Nutrition