When blended with frozen ripe bananas, coconut meat (a.k.a. coconut manna or coconut butter) is transformed into the base for this creamy banana-coconut dairy-free ice cream. This dairy-free banana-coconut ice cream recipe uses coconut butter, which is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets.

Katie Webster
Source: EatingWell Magazine, January/February 2013

Gallery

Recipe Summary

total:
15 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel bananas and cut into quarters. Freeze in an airtight container until completely frozen, at least overnight.

    Advertisement
  • Place frozen banana pieces, coconut meat, coconut milk agave (or honey) and salt in a food processor fitted with a metal blade. Pulse and process until smooth, scraping down the sides as needed. Add shredded coconut and pulse once or twice just to combine. Serve immediately as soft ice cream, garnished with coconut (if desired). Or transfer to an airtight container and freeze until firm. Let stand at room temperature for 5 minutes before scooping.

Tips

Make Ahead Tip: Store airtight in the freezer for up to 1 week.

Tips: Coconut meat is solid at temperatures below 76°F. To melt solidified coconut meat, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

To toast shredded coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.

Nutrition Facts

171 calories; protein 1.8g 4% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 15.7g; fat 8g 12% DV; saturated fat 6.9g 34% DV; cholesterolmg; vitamin a iu 50.3IU 1% DV; vitamin c 6.9mg 11% DV; folate 15.9mcg 4% DV; calcium 4.4mg; iron 0.3mg 1% DV; magnesium 22.7mg 8% DV; potassium 290.7mg 8% DV; sodium 19.4mg 1% DV; thiaminmg 3% DV; added sugar 5g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/25/2013
Very good but very banana-y I will note I used fresh coconut since I live in a country that only sells fresh whole coconut I cant find any coconut milk water meat. Only in the fresh version. But that isnt a problem to make coconut milk you just blend fresh coconut with water so thats what I did and added only 7 frozen bananas and honey. It is very creamy and smooth. Taste very good. It has a stronger banana flavor rather then coconut. I did add a dash of milk just to make it creamier for my benefit. I am now going to make a loaf of banana bread to go with this ice cream. Overall Very good but expect more of a banana ice cream. Pros: smooth and creamy Cons: strong banana flavor Read More