Kem Dừa
Creamy coconut ice cream served in a coconut shell with sweet corn, red beans, or sticky rice toppings. Refreshing on any day.
8 ingredients
5 steps
Ingredients
- 12 cans (800ml) full-fat coconut milk
- 2150g caster sugar
- 31/2 tsp salt
- 41 tsp vanilla extract
- 5sweet corn kernels for topping
- 6cooked red kidney beans for topping
- 7toasted peanuts for topping
- 8coconut flakes for topping
Instructions
- 1Combine coconut milk, sugar, salt and vanilla in a saucepan. Heat gently until sugar dissolves.
- 2Cool completely, then refrigerate until very cold.
- 3Churn in an ice cream machine for about 25–30 minutes.
- 4Transfer to a container and freeze for at least 2 hours.
- 5Serve in a bowl or coconut shell with toppings: sweet corn, red beans, peanuts, and coconut flakes.