Recipe - Banana And Coconut Milk Ice Cream

2 lg Very ripe bananas
One fourth cup Sweetened coconut flakes
One half cup Unsweetened coconut milk
1 tablespoon Superfine sugar
A squeeze of lime juice
1 teaspoon Dark rum

Slice the bananas crosswise One half inch thick. Place on a baking sheet and
freeze until solid, about 1 hour.

Preheat the oven to 375¡F. 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. PurŽe until very creamy, about 2 minutes. Spoon
into bowls, garnish with the toasted coconut and serve.

NOTES : Recipe source: Food and Wine March 1998

Recipe by: Ron West

Posted to BakeryShoppe Digest by Ron West ronwest@centex.net on Feb 10,
1998