** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place on a baking sheet and freeze until solid, about 1 hour.
3. Preheat the oven to 375 F In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.
4. In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum.
5. Puree until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Banana, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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