Try this Banana and Coconut Milk Ice Cream recipe, or contribute your own.
Suggest a better descriptionSlice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour. Preheat the oven to 375F. 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
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 | ||
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Calories: 150 | ||
Calories from Fat: 70 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.6mg | 1 % | |
Potassium 325.1mg | 9 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 18.6g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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