Ingredients for Banana Coconut Milk Freeze Dessert Non Dairy
- 3 ripe bananas
- 1 can (13.5 oz) full-fat coconut milk
- powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- a sprinkle of dark chocolate chips
- 2 tablespoons maple syrup
- 1 tablespoon rum
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How to Make Banana Coconut Milk Freeze Dessert Non Dairy
- Peel 3 ripe bananas and slice them into 1/2-inch thick rounds.
- Arrange the banana slices in a single layer on a large baking sheet and freeze for at least 1 hour, or until solid.
- While the bananas freeze, toast 1/4 cup of unsweetened shredded coconut in a small skillet over medium-high heat. Stir frequently until fragrant and lightly browned (about 2-3 minutes). Remove from heat immediately and set aside for garnish.
- Add the frozen banana slices to a food processor or high-powered blender.
- Puree the bananas until completely smooth and creamy, scraping down the sides as needed.
- With the motor running, gradually add 1 can (13.5 oz) full-fat coconut milk, 2 tablespoons of maple syrup (or to taste), and 1 teaspoon of vanilla extract (or 1 tablespoon of rum, if desired).
- Continue processing until the mixture reaches a soft-serve ice cream consistency.
- Serve immediately, garnished with the toasted coconut and/or a sprinkle of dark chocolate chips (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
85g
Fat
19g
Carbs
10g
