We’re finally enjoying those first beautiful summer days in the UK, and like every year, I’ve already been asking myself: What cold treats will I be making this summer? Without hesitation, the first thing that came to mind was Frozen banana and coconut dessert – or Kem Chuối Dừa as we call it in Vietnam. Have you ever tried it?
Vietnamese summers can be seriously hot, and that’s exactly why so many delightful cold puddings were created. This is one of my most beloved summer desserts. The best part? You don’t need an ice cream maker or any fancy machine. It’s a no-fuss, no-stress recipe. In fact, I whipped up a batch today during lunch break, and it was ready just in time for a refreshing dinner pudding!
A delight for the senses
What does Frozen Banana and Coconut Dessert taste like?
It’s cream, cold, sweet, crunchy,soft. Honestly, there’s a lot going on in just one small bowl. Frozen banana and coconut dessert is one of those dishes that keeps surprising you with every bite.
The perfect summer treat
On a warm summer’s day, nothing beats this. It ticks all the boxes – a dessert that’s light but satisfying, comforting yet exciting. If you’re someone who enjoys layered textures and bold flavours, you’ll fall in love with this Vietnamese summer classic.
What you’ll need
The magic of this dessert is how simple it is – you probably already have most of these ingredients in your kitchen:
- Bananas – I recommend using bananas that aren’t overly ripe. You want them firm enough to slice neatly and hold their shape in the pudding. I peel each one, cut it in half, then slice each half into three strips lengthways.
- Coconut milk – Go for the full-cream version if you want a richer result but reduced-fat works too if that’s your preference.
- Condensed milk – There’s something truly special about condensed milk in Vietnamese dessert. It’s thick, sweet and absolutely irreplaceable here.
- Yoghurt – I use plain Greek yoghurt for a bit of tang and creaminess. It balances out the richness beautifully.
- For texture – Roasted peanuts and coconut chips. I always go for roasted salted peanuts – that subtle saltiness balances the sweet coconut base wonderfully. You can use fresh coconut shreds if you like but I usually use what I already have in the cupboard, which is coconut chips.
How to make Frozen Banana and Coconut Dessert
Make the creamy coconut base
First, combine the coconut milk and condensed milk in a small saucepan over low to medium heat. Stir gently until the mixture is well combined and just starts to bubble. Then take it off the heat and pour it into a bowl to cool.
Once the mixture has cooled down, stir in the yoghurt until smooth.
Assemble the dessert
Now comes the fun bit – assembling your dessert. Get everything ready and lay it all out within easy reach. I usually grease a long glass container with a bit of coconut oil – this makes it easy to release the frozen dessert later. You could also line the container with cling film if that’s easier.
Start by ladling in a generous spoonful of the coconut mixture, then add a layer of banana slices, followed by a sprinkle of roasted peanuts and coconut chips.
Repeat the layers until all ingredients are used up, finishing with one last spoonful of the coconut mixture and a final sprinkle of nuts and coconut on top.
Freeze and serve
Cover the container and pop it in the freezer for 5-7 hours.
That’s the perfect amount of time for the pudding to set. If you’re freezing it overnight or longer, just leave it out at room temperature for a few minutes before serving.
A non-boring dessert for sunny days
I absolutely adore this Frozen Banana and Coconut Dessert. It’s not just tasty, it’s exciting. Every bie is like a little flavour adventure, full of contrasts and surprises. Creamy, crunchy, sweet and nutty – it’s the kind of dessert that makes you pause and savour each spoonful.
Best of all, it’s easy to make and incredibly satisfying on a hot summer day. I’ll definitely be making it again (and again) this season. Will you give it a go?
Love banana-based puddings? Check out my other delicious banana dessert recipes, they’re just as easy and satisfying!
Air-fried Banana Sweet Potato Pancake
Steamed Banana Pudding with Coconut Milk
Frozen Banana and Coconut Dessert (Kem Chuối Dừa)
Description
This Frozen Banana and Coconut Dessert – or Kem Chuối Dừa – is a much-loved Vietnamese summer treat made with sliced bananas, creamy coconut milk, tangy yoghurt, and crunchy roasted peanuts. No ice cream maker needed! It’s a beautifully layered, no-fuss frozen pudding that’s sweet, salty, chewy, and crunchy all at once. Perfect for hot days when you want something refreshing and satisfying.
Ingredients
Instructions
-
Prepare the coconut base
- In a saucepan over low-medium heat, combine the coconut milk and condensed milk.
- Stir gently until just bubbling.
- Remove from heat and let it cool.
-
Add yoghurt
- Once cooled, stir in the Greek yoghurt until fully combined. Set aside.
-
Slice bananas
- Peel the bananas, cut each in half, then slice each half into 3 strips lengthwise.
-
Layer the dessert
- Lightly grease a long glass container with coconut oil or line with cling film.
- Add a spoonful of the coconut mixture to cover the base.
- Layer banana slices on top, sprinkle with peanuts and coconut chips.
- Repeat layers until all ingredients are used, finishing with coconut mixture and toppings.
-
Freeze
- Cover the container and freeze for 5-7 hours until firm.
- If freezing overnight, let it sit at room temperature for a few minutes before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 242.58kcal
- % Daily Value *
- Total Fat 14.19g22%
- Saturated Fat 9.39g47%
- Cholesterol 10.11mg4%
- Sodium 65.68mg3%
- Potassium 362.96mg11%
- Total Carbohydrate 25.91g9%
- Dietary Fiber 2.45g10%
- Sugars 18.08g
- Protein 6.25g13%
- Vitamin A 26.94 mcg
- Vitamin C 5.58 mg
- Calcium 81.61 mg
- Iron 1.04 mg
- Vitamin D 0.03 mcg
- Vitamin E 0.39 mg
- Vitamin K 0.4 mcg
- Thiamin 0.05 mg
- Riboflavin 0.12 mg
- Niacin 1.41 mg
- Vitamin B6 0.24 mg
- Folate 22.91 mcg
- Vitamin B12 0.07 mcg
- Phosphorus 104.4 mg
- Magnesium 40.75 mg
- Zinc 0.59 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Slice or scoop into bowls and enjoy on a warm summer day. It's cooling, texture-packed dessert that always hits the spot.
