Banana Ice Cream and Toasted Coconut Bites (Vegan, Gluten-Free, Nut-Free, Soy-Free) Mmmm Yummy Yummy.
METHOD:

Peel bananas and slice into ½ inch slices. Place them on parchment paper on a cookie sheet and freeze until solid, at least 1 hour.

Preheat oven to 375 degrees, place coconut on a cookie sheet and bake, tossing occasionally until golden or about 4 minutes. Watch closely to avoid burning. Set aside to cool.


Place frozen banana slices in a food processor and whirl until roughly chopped. Put the cookie sheet back in the freezer. Add coconut milk, sugar, lime juice and rum and process together, scraping down sides occasionally until it is the consistency of ice cream – about 1-2 minutes. As the bananas slightly thaw the mixture will become less granular.


Take tray out of freezer and scoop bite sized scoops of banana ice cream and place them on the cookie sheet and freeze for ½ hour.
Place toasted coconut into a bowl.


Remove banana ice cream balls from freezer (4 at a time) and roll them in the coconut. Placing them on another cookie sheet. Put ice cream balls back in the freezer for another ½ hour.

Serve!