Yield: 4 Servings
|2 larges||Very ripe bananas|
|¼ cup||Sweetened coconut flakes|
|½ cup||Unsweetened coconut milk|
|1 tablespoon||Superfine sugar|
|A squeeze of lime juice|
|1 teaspoon||Dark rum|
Slice the bananas crosswise ½ inch thick. Place on a baking sheet and freeze until solid, about 1 hour.
Preheat the oven to 375¡F. In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.
In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum. Pure until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.
NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 10, 1998