Banana and Coconut Punch Ice-Cream Recipe

Banana and coconut with rum are meant to be, the flavours together take us to the tropics. A decadent but easy ice-cream to prepare.Use over ripe bananas even those that you might think need to be thrown away.

1 liter

Preparation Time: 30 minutes

Ice-Cream:

• 400ml coconut milk
• 4 bananas
• juice of 3 limes
• 50g caster sugar
• 400ml double cream
• 4 tbsp golden rum or white

To Serve 6 Portions: (optional)

• 1 mango peeled and slice
• 12 rambutans peeled
• 2 kiwi fruit, peeled and sliced
• or your choice of tropical fruit
• 3 tbsp golden or white rum

Method:
Ice-Cream: Place all the ingredients together in a food processor or blender and puree until smooth. Pour the puree into an ice-cream machine and prepare following the machines instructions, until thick. Store the ice-cream in a well sealed container in the freezer. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.

To Serve: Remove the ice-cream from the freezer 10 minutes before serving. Place a slice of mango in the center of each bowl and place a scoop of the ice-cream on it. Scatter the rest of the fruit around the bowl and drizzle a little rum over them (optional). Serve at once.

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