Banana and coconut milk ice cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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. PurŽe 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