These simple, tropical-tasting frozen bars are perfect for summer months: fresh banana sandwiched between coconut milk, sprinkled with peanuts and coconut.
- 250 ml (1 cup) coconut milk
- 1 tsp vanilla bean paste
- 1 tbsp sugar
- 1 good pinch salt
- 55 g (⅓ cup) tapioca flour
- 4 small ripe bananas, peeled
- 80 g (½ cup) unsalted toasted peanuts, chopped
- 30 g (⅓ cup) desiccated coconut, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 6 hours
1. Line the base and sides of a 20 cm square tin with plastic wrap, leaving the sides overhanging.
2. Place the coconut milk, vanilla bean paste, sugar and salt in a saucepan over low-medium heat. Add the tapioca flour and 200 ml water and mix well. Increase the heat slightly and cook, stirring occasionally for 5-6 minutes or until the mixture thickens.
3. Meanwhile, place the bananas between 2 sheets of baking paper and use a mallet or rolling pin to smash the bananas until they are all flat.
4. Pour half the tapioca mixture into the lined tin and spread it out evenly. Place the bananas on top in a single layer, then pour over the remaining tapioca mixture. Top with the chopped peanuts and toasted coconut. Cover with a piece of plastic wrap and press to flatten and smooth the mixture. Place in the freezer for 6 hours or until set.
5. Slice the ice-cream into rectangles and wrap the bases in a piece of baking paper to serve.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.