Vietnamese Avocado Mousse afters} (Kem Bo) could be a wealthy and creamy dessert that is super simple to place along. It's a preferred street food snack in Danang, one in all the foremost stunning cities in Vietnam.
I discovered a Vietnamese article regarding stylish street foods recently. One in all the things mentioned was this avocado frozen dessert (kem bo). It's aforesaid to be the signature item of a street food stall opened within the 1990’s in Danang. It thusunds quite attention-grabbing so I recreated it supported the descriptions and photos within the article. I used to be shocked at however tasty it's and the way well the ingredients complement one another.
At very cheap could be a layer of mashed avocado. Then we have a tendency to high it up with a scoop of frozen dessert, coconut sauce, and cooked coconut flakes. There area unit such a big amount of layers of flavors and textures. The smoothness and richness of avocado goes well with a scoop of cold frozen dessert. The coconut sauce adds sleekness in addition as a lightweight coconut fragrance. Finally, the cooked coconut flakes add crunchiness and a few nuttiness, creating the afters a lot of attention-grabbing and leveling the richness.
Ingredients :
- 4 ripe avocados
- 3/4 cup coconut flakes
- 2 1/2 tablespoons maple syrup
- coconut ice cream (or your favorite light flavor ice cream)
For the Coconut Sauce :
- 2/3 cup coconut milk
- 1/2 teaspoon cornstarch
- 2 teaspoons sugar
- 2 tablespoons water
Instructions :
- Preheat oven to 325F. Spread coconut flakes on a baking sheet, toast for 6-7 minutes until golden. Stir or rotate the baking sheet once or twice for even color. Set aside to cool.
- In a small saucepan over medium heat, add coconut milk and stir in sugar. Warm until tiny bubbles start to appear. Do not let it boil. Mix cornstarch with water, and slowly pour the cornstarch slurry into the saucepan while stirring. Continue to stir for up to a minute to thicken the coconut sauce. Set aside to cool.
- Scoop avocado flesh into the bowl of a food processor. Add maple syrup and process into mousse. Adjust sweetness to taste.
- Add avocado mousse to serving glasses, top with some coconut sauce, a scoop of ice cream and a sprinkle of toasted coconut flakes. Serve immediately.
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