Banana-Coconut Dairy-Free Ice Cream
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.
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