Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Slice the bananas crosswise 1/2 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. Pur?e 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 Bakery-Shoppe Digest by Ron West on Feb 10, 1998
