Vietnamese Coconut and Banana Ice Cream Bars - Kem Chuối (Grain Free, Paleo, Dairy Free, Vegan)
Prep time
Cook time
Total time
Serves: 10 serves
  • 9 overripe sugar bananas or 4-5 regular bananas
  • (with black spots on the skin, for extra sweetness
  • and creaminess and GAPS approved)
  • 500ml coconut milk
  • ¼ cup maple syrup or honey for GAPS
  • (reduce or replace with an alternate sweetener if desired or try 1 tsp of ground cinnamon instead)
  • ⅓ cup toasted almonds (I made maple roasted almonds as an extra treat by placing raw almonds in the pan with a tablespoon of maple syrup until the maple syrup gets sticky)
  1. Slice peeled bananas lengthways and layer them on top of each other in a loaf tin or a single layer in a slice tin
  2. Mix coconut milk with sweetener of choice and pour in tin
  3. Place in the freezer for 90 minutes until almost set
  4. Roughly chop almonds and set aside, for an extra treat place the almonds in a pan on medium heat with 1 tbsp maple syrup until slightly sticky and set aside on baking paper to cool, then roughly chop
  5. Remove tin from freezer after 90 minutes and scatter the almonds on top, return to freezer for another 2 hours or over night
  6. To serve, loosen the coconut banana ice cream bar from the edges and remove from tin
  7. Slice and serve frozen
  8. Store remaining coconut banana ice cream bars in an airtight container and consume within 2 weeks for best taste
  9. Depending on the ratio of water to coconut cream in your coconut milk, you may see separation of the cream to water in the bar, this is normal and quite a refreshing to the frozen creamy layer
Serving size: 10
Recipe by Intuitive Food Design at