"Vegan ice cream often gets a bad rap, but Awan, a coconut-based ice cream specialist, seems to have cracked the code. The Indonesian coconut cream that serves as a vehicle for its flavors delivers the rounded fattiness you want from ice cream while offering more nuance to scoops like Balinese Vanilla Bean (its base comes from Indonesian coconut water and coconut cream)."
"The vibey storefront feels somewhere between a green mermaid's grotto and Grecian cave, which somehow heightens the experience, similar to the effect of dining in the cavelike Cento Raw Bar in West Adams. Chocolate Oreo, made with Valrhona chocolate and kluwek, an Indonesian mangrove seed that imparts a malted flavor, gets packed with gluten-free Oreo cookies - it might be one of the only gluten-free cookies-and-cream-style flavors you can find in Los Angeles. (Ask for extra Oreos on top, just because.)"
"Gaviota Strawberry and Gula Jawa Salted Caramel, the latter dusted with unrefined Indonesian palm sugar, will satisfy kids and adults alike. Go for whatever the seasonal specials are, too: a fall Pumpkin Atole, made in collaboration with cookbook author Andrea Aliseda, imbues the earthy flavors of the Mexican hot drink atole with pumpkin-spiced kabocha puree and Awan's Gula Jawa Salted Caramel base."
Awan uses Indonesian coconut water and coconut cream as a base, producing rounded fattiness and nuanced flavors in scoops like Balinese Vanilla Bean. The storefront evokes a green mermaid's grotto crossed with a Grecian cave, enhancing the sensory experience. Chocolate Oreo features Valrhona chocolate and kluwek, an Indonesian mangrove seed that adds a malted flavor, and includes gluten-free Oreo cookies. Gaviota Strawberry and Gula Jawa Salted Caramel, dusted with unrefined Indonesian palm sugar, appeal to both children and adults. Seasonal specials include a Pumpkin Atole with kabocha puree and Gula Jawa base. The Venice location connects to Dayglow coffee for affogato options.
Read at Eater LA
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