COCONUT-COATED BANANA ICE CREAM (4 servings)
What you will need:
  • 6 bananas (approximately almost 2 lbs), peeled sliced and put into the freezer in sandwich bags at least 6 hours in advance
  • 9 oz (250 g) low-fat plain yogurt
  • 1 Tbsp honey
  • 2-3 handfuls of unsweetened desiccated coconut for coating
  • 8 sweet, crunchy biscuits (optional), for serving
Instructions:
  1. In a food processor with standard blade attachment, whiz the frozen bananas with yogurt and honey until thick and creamy. Put the desiccated coconut into a large bowl, then take 1 dessertspoon of banana ice cream and roll it in coconut until covered. You may think it will be too soft to do this, however, once you roll it in the coconut, it will get easier. They are not going to be perfectly round, that's okay
  2. Do this with each scoop putting then into tumblers as you go. Once you've used up all the ice cream, pop the tumblers into the freezer for about an hour or so before serving
Recipe by What To Cook Today at http://whattocooktoday.com/coconut-coatedbanana-ice-cream.html