original recipe courtesy david bonom, cooking light, may 2007
8 servings (serving size : about 2/3 cup)
1 1/2 cups 2% reduced-fat milk
1 cup cream of coconut
1/3 cup sugar
1 1/2 cups mashed ripe banana (about 3 bananas)
combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. stir in banana; cover and chill.
pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
1 comment:
4/5 nc
halved recipe. very nice, light flavors. neither the banana nor the coconut overpower. maybe next time add some vanilla.
3/5 kss
doesn't care for this combination in any dish.
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