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Instructions |
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Peel the two bananas and cut into bit sized
chunks. Place on a small cookie sheet in the
freezer until frozen and then store in a freezer
bag until ready to make your treat. At the same
time, put your can of coconut milk in the fridge.
This isn’t an instant process, so you’ll want to
do both of these steps at least a day in advance.
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To make the coconut whipped topping, open the can
of coconut milk and carefully spoon the cream into
a mixing bowl. Don’t worry if you get a small
amount of the coconut water that has settled to to
the bottom, it will still whip up. Add the
vanilla and blend with a whisk attachment on the
stand mixer for 3-5 minutes until creamy & fluffy.
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Place the bananas in a large food processor fitted
with the normal metal blade. Slowly pulse bananas
until they form a crumb-like texture. Scrape down
the sides and allow the bananas to melt just
slightly. Then turn the food processor on and
allow it whip until the banana puree is completely
smooth and wonderful.
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Spoon the banana “ice cream” into a bowl and top
with coconut whipped cream. You can sprinkle a bit
of cinnamon on top, stir in peanut butter or add a
little cocoa powder to the banana mixture as it’s
whipping to vary the flavors. It would also be
delicious with some toasted pecans or a couple of
vanilla wafers if you were feeling really sassy.
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Originally Submitted
2/21/2013
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