A quick and easy dessert for hot days. Tasty and refreshing.
I heated coconut milk and sweetener. Added bananas, shredded coconut, and fresh local cherries. Looking to reduce or eliminate sweetening in my cooking, I used coconut palm sugar in this recipe.
Feel free to use your own favorite and seasonal fruits and nuts: strawberries, mangoes, berries, dates and raisins.
Makes 3 or 4 bowls in this recipe.
Ingredients
-2 cups coconut milk
-1½ banana, mashed
-2 tbsp unsweetened coconut flakes or shreds
-15 cherries, stemmed, pitted and quartered – about a half cup
-1 tbsp sweetening – I’m trying out coconut palm sugar these days
Preparation
1) Pour coconut milk into pan on med heat. Stir frequently. Very important to not let coconut milk scorch.
2) As bubbles just begin to rise – just a few, like two or three – add sweetener and stir until sweetener has dissolved. Remove pan from heat.
3) When contents have cooled, add remaining ingredients and blend briefly on low. Contents should be well mixed, but still chunky.
4) Pour into container and close with tight fitting cover. Freeze overnight.
Serve
Before scooping, let container sit out uncovered for a few minutes. Top with chopped fruits and nuts.
Add family or friends, find a nice place, enjoy!
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