Banana-Coconut Dairy-Free Ice Cream
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.
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.
1 1/2 fruit, 1/2 other carbohydrate, 1 1/2 fat