Kem Chuoi

Name: Kem Chuoi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 4 bananas; 200 ml coconut cream; 50 g peanuts; 2 tbsp sugar; as needed ice

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kem Chuoi, a beloved Vietnamese treat, captures the essence of street ice cream stalls where the salt and fat are used with a generous hand. It's a dish synonymous with the vibrant streets of Vietnam yet cherished in the quiet corners of home kitchens. This recipe distills the essence of those bustling stalls, bringing a taste of Vietnamese ingenuity and warmth to the table.

Expect a symphony of flavors and textures: creamy coconut intertwines with the natural sweetness of bananas, while a sprinkle of peanuts adds a satisfying crunch. The result is a delightful dance of rich, sweet, and slightly salty notes that refresh and satisfy. Each bite whispers stories of sunny afternoons and shared moments.

Ingredients

4bananas
200 mlcoconut cream
50 gpeanuts
2 tbspsugar
as neededice

Method

Peel the 4 bananas and slice them lengthwise into thin strips, about 1/4 inch thick. This will help them freeze evenly and allow the coconut cream to soak in better.
In a medium saucepan, combine 200 ml of coconut cream and 2 tablespoons of sugar. Stir over low heat until the sugar is fully dissolved and the mixture is smooth. The coconut cream should be warm but not boiling, with a glossy appearance.
Arrange the banana slices in a single layer on a tray or shallow dish. Pour the warm coconut cream mixture evenly over the bananas, ensuring each slice is well-coated. This will allow the bananas to absorb the flavors as they freeze.
Cover the tray with plastic wrap or a lid, ensuring it is airtight to prevent ice crystals from forming. Place the tray in the freezer and let it chill until the bananas are firm and the coconut cream has set, which should take a few hours. The bananas should be solid to the touch and the cream should have a creamy, frozen texture.
While the bananas are freezing, roast 50 g of peanuts in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant, then remove from heat and let them cool. Once cooled, crush the peanuts coarsely using a mortar and pestle or by placing them in a sealed bag and gently pounding with a rolling pin.
Once the bananas are fully frozen, remove them from the freezer. Sprinkle the crushed peanuts generously over the top, pressing them lightly into the surface to adhere. This adds a crunchy texture and nutty flavor to the creamy bananas.
Serve the Kem Chuoi immediately with a side of ice, if desired, to keep it cool and refreshing. Enjoy this traditional Vietnamese treat with friends and family, savoring the balance of sweet, creamy, and nutty flavors.