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Title: Banana and Coconut Milk Ice Cream Categories: Ice, Cream Yield: 4 Servings 2 lg Very ripe bananas 1/4 c Sweetened coconut flakes 1/2 c Unsweetened coconut milk 1 tb Superfine sugar A squeeze of lime juice 1 ts Dark rum Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour. Preheat the oven to 375ˇF. 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 1998 |