| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cream, Ice | 4 | Servings | |
INGREDIENTS
| 2 | Very ripe bananas | |
| 1/4 | c | Sweetened coconut flakes |
| 1/2 | c | Unsweetened coconut milk |
| 1 | T | Superfine sugar |
| A squeeze of lime juice | ||
| 1 | t | 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. Pure 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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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 15.8mg
Potassium: 262.6mg
Carbohydrates: 18.3g
Fiber: 2.3g
Sugar: 10.3g
Protein: <1g