Vietnamese · Dessert
Banana Coconut Milk Ice Pudding
A Vietnamese-inspired frozen granita built on coconut milk and ripe banana, sweetened lightly and scraped by hand into a snowy, delicately icy pudding. The banana lends a soft natural sweetness and body while toasted coconut on top adds crunch and a nutty finish, echoing the coconut-and-banana dessert flavours found across Vietnamese street food stalls.
$0
12 minsPrep
5 minsCook
242 minsTotal
EasyLevel
Nutrition per serving
236Calories
1.9gProtein
16.3gFat
24.3gCarbs
19.6gSugar
1.2gFiber
204mgSodium
0mgChol
14.4gSat Fat
273mgPotassium
13mgCalcium
1.2mgIron
0mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Warm the coconut milk and water gently in a small pan over low heat, stirring in the sugar and salt until fully dissolved; do not let it boil.
2
Remove from heat and cool to room temperature, about 15 minutes.
3
Mash the banana to a smooth puree and whisk it thoroughly into the cooled coconut mixture until no lumps remain.
4
Pour the mixture into a shallow tray or tub (about 350ml / 12 fl oz) so it sits in a thin layer no more than 2cm deep.
5
Freeze for 1 hour, then scrape the surface with a fork to break up forming ice crystals.
6
Return to the freezer and repeat the forking/scraping every 30-45 minutes for a further 2-3 hours, until the whole tray is made up of light, fluffy ice crystals.
7
Just before serving, toast the desiccated coconut in a dry pan over low heat until lightly golden, then cool.
8
Scrape the frozen mixture into 4 scoops across 2 bowls and scatter the toasted coconut over the top to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Coconut Milk
- 40g40g Water
- 28g28g Sugar White
- 55g55g Banana, mashed
- 1g1g Salt
- 6g6g Coconut Desiccated, toasted, garnish, 1
