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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