Yield: 4 Servings
Measure | Ingredient |
---|---|
2 larges | Very ripe bananas |
¼ cup | Sweetened coconut flakes |
½ cup | Unsweetened coconut milk |
1 tablespoon | Superfine sugar |
\N \N | 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