Vietnamese Avocado Mousse Ice Cream (Kem Bo)
Vietnamese Avocado Mousse Ice Cream (Kem Bo) is a rich and creamy dessert which is super easy to put together. It is a popular street food snack in Danang, one of the most beautiful cities in Vietnam.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ripe avocados
- 3/4 cup coconut flakes
- 2 1/2 tablespoons maple syrup
- coconut ice cream ((or your favorite light flavor ice cream))
- 2/3 cup coconut milk
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Instructions
- 1
Preheat oven to 325F. Spread coconut flakes on a baking sheet, toast for 6-7 minutes until golden. Stir or rotate the baking sheet once or twice for even color. Set aside to cool.
- 2
In a small saucepan over medium heat, add coconut milk and stir in sugar. Warm until tiny bubbles start to appear. Do not let it boil. Mix cornstarch with water, and slowly pour the cornstarch slurry into the saucepan while stirring. Continue to stir for up to a minute to thicken the coconut sauce. Set aside to cool.
- 3
Scoop avocado flesh into the bowl of a food processor. Add maple syrup and process into mousse. Adjust sweetness to taste.
- 4
Add avocado mousse to serving glasses, top with some coconut sauce, a scoop of ice cream and a sprinkle of toasted coconut flakes. Serve immediately.