Vietnamese Banana And Coconut Ice Cream

Heat a small pan over low-medium heat and add 1 tbsp salt. Add the peanuts and stir until golden brown.

Tip the peanuts into a colander with large holes and shake to get rid of the excess salt and loose skins.

Tip: Rub the peanuts between your hands as you shake so the skins break up and fall through.

Once the peanuts have cooled, put them in a zip-lock bag and crush them with a rolling pin or mallet.

Toast the coconut over low heat until lightly golden, then set aside.

Lay a large sheet of baking paper on the counter and line up the bananas on it, leaving plenty of space around them.

Cover with a second sheet of baking paper. Using a flat board (a chopping board works well), press down until the bananas are about 5mm (0.2") thick.

Alternatively, flatten each banana inside its own zip-lock bag. This works best if you want individual servings.

In a small pot over medium heat, add the coconut cream, knotted pandan leaves, vanilla extract, salt, sugar and condensed milk. Stir for about 30 seconds, until fragrant.

Take out the pandan leaves and slowly pour in the starch slurry, stirring as you go. Let the cream cool before assembling.

Note: Make sure the tapioca starch is fully dissolved in the water before adding it, or you'll get lumps. Keep stirring hard, as the mixture gets quite sticky.

Line a baking tray with cling wrap and spread a layer of cream evenly over the base.

Sprinkle over some of the toasted peanuts and coconut.

Arrange the flattened bananas on top.

Pour over the rest of the cream and spread it out to cover the whole tray.

Finish with the remaining peanuts and coconut, cover with another sheet of cling wrap and freeze for 6 hours.

To serve, peel off the wrap, cut into bars and enjoy straight from the freezer.