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.
Servings: 4 people
Calories: 373kcal
Ingredients
- 2 avocados
- ¼ cup coconut flakes toasted
- 1 cup coconut milk
- 1 tbsp granulated sugar
- ¾ cup coconut ice cream
Instructions
- 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.
- Use a fork to smash the avocado into a smooth consistency. Set aside.
- Toast your coconut flakes until they are slightly brown on the outside. Set aside.
- 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!
Nutrition
Calories: 373kcal | Carbohydrates: 21g | Protein: 4g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 690mg | Fiber: 8g | Sugar: 10g | Vitamin A: 251IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 3mg