Vietnamese Avocado Ice Cream (Kem Bo)
This is a simple and refreshing dessert from Danang. Served as a street food, it includes smashed avocado served with coconut ice cream, coconut flakes, and sweetened coconut milk.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 avocados
- ¼ cup coconut flakes (toasted)
- 1 cup coconut milk
- 1 tbsp granulated sugar
- ¾ cup coconut ice cream
Instructions
- 1
Add coconut milk and sugar to a sauce pan and heat for ~1 minute until the sugar has melted and the liquid starts to bubble around the edges. Set aside and let cool for 10 minutes.
- 2
Use a fork to smash the avocado into a smooth consistency. Set aside.
- 3
Toast your coconut flakes until they are slightly brown on the outside. Set aside.
- 4
Now you are ready to prepare your dessert! Add a scoop of the avocado into a small cup. Drizzle some of the sweetened coconut milk over the top. Use a 3 tablespoon scoop to scoop the coconut ice cream on top. Sprinkle with some toasted coconut flakes and serve!