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vietnamese-coconut-ice-cream-with-sticky-rice-kem-xoi-recipe

Vietnamese Coconut Ice Cream with Sticky Rice (Kem Xôi)

Linh
A delicious and refreshing Vietnamese dessert combining creamy coconut ice cream with sweet sticky rice.
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Preparation Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Vietnamese
Servings 4 servings
Calories 350 kcal

Equipment

  • Saucepan
  • Mixing bowl
  • Ice Cream Maker

Ingredients
  

Ice Cream

  • 1 cup Coconut Milk
  • ½ cup Heavy Cream
  • ½ cup Sugar
  • 1 teaspoon Vanilla Extract

Sticky Rice

  • 1 cup Glutinous Rice
  • 1 cup Coconut Milk
  • ¼ teaspoon Salt
  • 2 tablespoon Sugar

Instructions
 

  • 1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat until sugar is dissolved. Remove from heat and stir in vanilla extract. Let cool.
  • 2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.
  • 3. Rinse the glutinous rice under cold water. In a saucepan, combine rice, coconut milk, salt, and sugar. Bring to a boil, then reduce heat and simmer until rice is tender and liquid is absorbed.
  • 4. Serve a scoop of coconut ice cream over a bed of sticky rice. Enjoy!

Notes

For extra flavor, you can top the dessert with toasted coconut flakes or crushed peanuts.

Nutrition

CALORIES: 350kcalCARBOHYDRATES: 50gPROTEIN: 4gFAT: 15gSATURATED FAT: 12gCHOLESTEROL: 30mgSODIUM: 100mgPOTASSIUM: 200mgFIBER: 2gSUGAR: 25gVITAMIN A: 100IUVITAMIN C: 2mgCALCIUM: 50mgIRON: 1mg
Keyword Coconut Ice Cream, Kem Xôi, Sticky Rice
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