Kem Chuoi (Vietnamese Banana Coconut Pops)

June 8, 2020
Created by Genevieve Daly, RDN, CD
4 hours 15 minutes
Serves 4
  • 3 1/2 oz coconut milk
  • 1/2 cup water
  • 2 Tbsp tapioca flour
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp sugar
  • 4 medium bananas
  • 2 oz coconut flakes
  • 2 oz chopped peanuts

Whisk together coconut milk, water, tapioca flour, vanilla, salt, and
sugar. Add to a small saucepan over medium heat, stirring occasionally. Cook until mixture becomes sticky, then remove from heat and let cool.

Peel banana and place between 2 sheets of parchment paper. Roll until flattened, then insert popsicle stick at the bottom.

Spoon coconut mixture onto banana and top with 1/4 of coconut flakes and peanuts. Repeat with remaining bananas and toppings. Wrap each individual banana in parchment paper and plastic wrap and place in freezer until frozen, about 4 hours.

When ready to enjoy, let thaw for about 2 minutes prior to unwrapping it.

Note: This recipe was created by our University of Utah dietetic intern, Miley Nguyen.