Banana and coconut milk ice cream

Yield: 4 Servings

Measure 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

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

Similar recipes