Banana Coconut Milk Freeze Dessert Non Dairy Food

BANANA COCONUT- MILK FREEZE (DESSERT) NON-DAIRY

Steps:

• Peel the bananas and cut into 1/2 inch slices.
• Place on a large baking sheet in a single layer and freeze until solid, about an hour.
• To toast coconut, place in small skillet over high heat and cook, stirring often until coconut is fragrant and starts to turn light brown. Remove from pan immediately and set aside for garnish.
• In a food processor or blender, puree frozen bananas until smooth and creamy, scraping down sides occasionally.
• With motor running, slowly add coconut-milk, sugar, and rum or vanilla extract. Process until mixture has the consistency of soft ice cream.
• Serve immediately with a sprinkle of the toasted coconut and/or chocolate.

CHUNKY BANANA CREAM FREEZE

Steps:

• Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.

ROASTED BANANA VEGAN ICE CREAM

Steps:

• Make the Roasted Bananas:
• Preheat the oven to 400°F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
• Make the Banana Vegan Ice Cream:
• Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
• Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use an immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, for 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, "loosen" the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer, so you can use it to store ice cream. Churn the ice cream until the texture resembles "soft serve."While the ice cream churns, preheat the oven to 300 degrees F; position the rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream back to its chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately - it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

HOT BANANAS IN COCONUT MILK

Steps:

• Peel the bananas and cut into bite-sized pieces.
• In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
• Add the bananas.
• Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
• Serve hot, sprinkling extra cinnamon on top if desired.