Dessert

Kem Dừa (Vietnamese Coconut Ice Cream)

Name: Kem Dừa (Vietnamese Coconut Ice Cream)
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: vietnamese
Ingredients: 800 ml full-fat coconut milk; 300 ml sweetened condensed coconut milk; 50 g granulated sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; 0.25 tsp salt; 30 g toasted coconut flake (optional); 30 g roasted peanut crushed (optional)

This vegan Vietnamese coconut ice cream is rich, creamy, and incredibly refreshing. Made with a base of coconut milk and sweetened condensed coconut milk, it's a simple yet satisfying dessert perfect for warmer days. Garnish with toasted coconut flakes and crushed peanuts for added texture and flavor.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Medium

Allergen information: may contain peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 mlfull-fat coconut milk
300 mlsweetened condensed coconut milk
50 ggranulated sugar
1 tbspcornstarch
1 tspvanilla extract
0.25 tspsalt

garnish

30 gtoasted coconut flake(optional)
30 groasted peanut, crushed(optional)

Equipment

saucepan · ice cream maker · freezer-safe container · whisk · airtight container

The method

Step by step

1
In a medium saucepan, whisk together the full-fat coconut milk, sweetened condensed coconut milk, granulated sugar, cornstarch, vanilla extract, and salt until well combined and the cornstarch is dissolved.
About 3 min
2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent sticking. Continue to cook for about 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon.
About 7 min
Cook’s note: Do not allow it to boil vigorously, as this can cause the coconut milk to separate.
3
Remove the saucepan from the heat and let the mixture cool to room temperature.
About 10 min
4
Once cooled, transfer the coconut mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
About 4 hr
Cook’s note: Chilling the mixture completely is crucial for achieving a smooth ice cream texture.
5
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.
About 25 min
Cook’s note: If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze, stirring every 30-60 minutes for 3-4 hours to break up ice crystals.
6
Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm enough to scoop.
About 2 hr
7
Serve the kem dừa scooped into bowls or cones, garnished with toasted coconut flakes and crushed roasted peanuts, if desired.

Keep it good

Storage

Store leftover kem dừa in an airtight freezer-safe container.