Banana Ice Cream With Lime And Rum - cooking recipe

Ingredients

2 bananas, very ripe, peeled
1/4 cup coconut flakes, sweetened
1/2 cup coconut milk, unsweetened
1 tablespoon sugar, superfine best
lime juice
1 teaspoon dark rum (or moreP)

Preparation

Slice the bananas crosswise 1/2 inch thick. Freeze on baking sheet until solid, about 1 hour. (Since I usually have some in the freezer, just take it out.).
Preheat oven to 375. Toast the coconut for about 4 minutes or until golden. Let cool.
Combine bananas, milk, sugar, lime juice and rum in a food processor or blender on steroids. Puree.
Spoon into bowls, garnish with the toasted coconut and serve.