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Banana Coconut Ice Cream
On a hot summer day, enjoy a piece of banana ice cream with rich coconut milk, fragrant peanuts, and the delightful taste of mung beans and young coconut meat. It's truly refreshing.
Banana Coconut Ice Cream
On a hot summer day, enjoy a piece of banana ice cream with rich coconut milk, fragrant peanuts, and the delightful taste of mung beans and young coconut meat. It's truly refreshing.
Cooking Instructions
- 1
Prepare the coconut milk: Mix a little water with tapioca starch. Combine with coconut milk, then add sugar and salt to taste. Cook until thickened, then add vanilla and let cool. Choose soft young coconut meat, wash, and slice into strips. Roast peanuts and crush finely. Bananas can be pressed into thick slices or cut into thirds. Cook mung beans until soft and fluffy. In a rectangular mold, pour a thin layer of coconut milk, arrange bananas, then a layer of coconut milk, followed by mung beans, young coconut meat, and another layer of coconut milk, then bananas.
- 2
Repeat the process until all ingredients are used. Finally, sprinkle crushed peanuts on top. Freeze overnight. When ready to eat, cut into pieces and enjoy with a fork like ice cream.
- 3
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Translated from Cookpad Thailand
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