Banana Coconut Ice Cream
It only takes a minute to whip up this light and refreshing coconut ice cream. It’s a perfect way to finish your dinner on a sweet note.
4 very ripe bananas
1/2 cup unsweetened flaked coconut, divided
3 regular dates or 1 1/2 Medjool dates, pitted
1/2 cup coconut water
1 teaspoon coconut extract
Puree the bananas, 1/4 cup of the flaked coconut, the dates, coconut water and coconut extract in a high-powered blender until very smooth. Stir in the remaining flaked coconut.
Refrigerate until very cold, then freeze in an ice cream maker. Or just freeze.
Store in freezer, but let sit at room temperature for 15 minutes to soften before eating.
Calories 204; Protein 2 g; Carbohydrates 35 g; Sugars 20 g; Total Fat 7.8 g; Saturated Fat 6.7 g; Cholesterol 0 mg; Sodium 37 mg; Fiber 5.7 g; Beta-Carotene 31 ug; Vitamin C 11 mg; Calcium 18 mg; Iron 0.8 mg; Folate 27 ug; Magnesium 52 mg; Potassium 596 mg; Zinc 0.5 mg; Selenium 3.7 ug