Banana and Coconut Milk Ice Cream
Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour.
Preheat the oven to 375ºF. 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. Puree until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes