Banana and Coconut Milk Ice Cream

Title:
Banana and Coconut Milk Ice Cream

Yield:
4 Servings

Categories:
Ice,
Cream




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






 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 
on Feb 10,


 1998