Coconut milk banana pudding/ice cream

[Guest guest]

So I am still working on this as it is a bit sweet, I do feel that the date and

coconut oil really help with the texture- I would experiment with an egg in

there but I am egg free these days..

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Peel five medium-sized bananas and cut into chunks. Place in an ovenproof dish

along with pitted dates to taste. Drizzle over two tablespoons of coconut oil

and one tablespoon of vanilla extract. Roast at 375 degrees for about half an

hour.

Add all ingredients to blender along with coconut milk. If making own coconut

milk, which I do- soak 1-1/4 cups shredded coconut in 1-3/4 cup boiling water,

let stand 5-10 minutes, then blend thoroughly and press through a strainer. For

those advanced SCD'ers it's one can of coconut milk, a little over a cup and a

half worth. Blend everything up really well, then allow to cool. Refrigerate

until firm.

Notes:

Caramelizing the bananas and dates really brings out their sweetness.

The larger the bananas, the thicker the resulting pudding.

I use only half a date, add more if you like it sweeter.

This mixture can also be run through a cuisinart ice cream maker with

great success.

There's loads of room for experimentation by adjusting ratios or adding other

ingredients to achieve the desired texture and/or flavor.

Have fun!

Jodi