| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Ice, Cream | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Slice the bananas crosswise 1/2 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. Pur.e 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@centex.net> on Feb 10, 1998
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