Vietnamese Banana Coconut Ice Cream (Kem Chuối)

1. Add the coconut milk to a small saucepan and warm over medium heat. Stir in the sugar and a pinch of salt.
2. Mix the cornstarch with 1 tablespoon of water to make a slurry. Slowly stir it into the warm coconut milk and cook, stirring constantly, until slightly thickened. Remove from heat and let cool.
3. Slice or gently flatten the bananas.
4. Divide the banana between popsicle bags, small freezer-safe bags, or a parchment-lined container. Spoon the cooled coconut mixture over the bananas.
5. Sprinkle with the roasted peanuts and gently press everything together.
6. Freeze for at least 4–6 hours or overnight, until completely firm.
7. Let sit at room temperature for a few minutes before eating and enjoy!