2 lg very ripe bananas
1/4 c sweetened coconut flakes
1/2 c unsweetened coconut milk
1 Tbsp. superfine sugar
A squeeze of lime juice
1 tsp dark rum

Recipe Directions
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.

This entry was posted on Tuesday, September 27th, 2005 at 9:52 pm and is filed under ice creams. You can leave a response, or trackback from your own site.