Banana and Coconut Ice Cream

Staff Writer
Columbus Parent

1/4 to 1/2 cup shredded sweetened coconut

2 very ripe large bananas

1/2 cup unsweetened coconut milk

1 tablespoon superfine sugar

(see Note) or to taste

Squeeze of fresh lime juice

Preheat oven to 375 degrees.

Place the coconut on a cookie sheet. Bake, tossing occasionally, until it is golden, about 4 minutes. Cool.

Peel the bananas. Cut into 1/2-inch thick slices. Place on cookie sheet. Freeze until solid, about 1 hour.

Blend the banana slices in a food processor until roughly chopped. Add coconut milk, sugar and lime juice, if desired. Continue processing, scraping down the sides of the bowl occasionally, until the mixture is the consistency of ice cream, about 1 to 2 minutes.

Serve at once or freeze up to 30

minutes. Sprinkle with toasted coconut before serving.

Note: Superfine sugar is available at gourmet markets and in the baking

section of some supermarkets. If you can’t find it, whirl regular sugar in a food processor until finely ground.

Robin Davis