Banana Coconut Milk Freeze Dessert Non Dairy

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From the fitness kitchen" by shelly sinton and inspired by sally schneider's recipe in "a new way to cook." like a faux ice cream that tastes sublime without the heavy cream and sugar. need frozen banana slices so need about 1 hour ahead of time. finished dessert can be frozen in an airtight container and thawed for 30 minutes before serving to soften."

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Steps

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Peel the bananas and cut into 1 / 2 inch slices.

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Place on a large baking sheet in a single layer and freeze until solid , about an hour.

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To toast coconut , place in small skillet over high heat and cook , stirring often until coconut is fragrant and starts to turn light brown.

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Remove from pan immediately and set aside for garnish.

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In a food processor or blender , puree frozen bananas until smooth and creamy , scraping down sides occasionally.

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With motor running , slowly add coconut-milk , sugar , and rum or vanilla extract.

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Process until mixture has the consistency of soft ice cream.

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Serve immediately with a sprinkle of the toasted coconut and / or chocolate.

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Ingredients

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bananas, light coconut milk, powdered sugar, vanilla extract, shredded coconut, miniature semisweet chocolate chips