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Saturday, April 24, 2010

Banana, Pineapple & Coconut Vegan Ice Cream

Courtesy of

  • 5 bananas (just about ripe; peel should be greenish still)
  • 50 grams roasted peanut
  • 150 grams shredded coconut
  • ½ pineapple, finely chopped
  • 20 grams rice flour
  • Salt
  • Vegan sugar


  1. Roast peanuts; crush lightly. Shred coconut. Save 1/3 for topping. Use the rest to mix with water to get ½ cup coconut milk, then mix with water again to get ½ cup of diluted coconut milk.
  2. Combine the 1 cup of coconut milk, 1/3 teaspoon salt, and 1 tablespoon of sugar. Boil the mixture. Add some cool water to rice flour and stir well. Then slowly add to the boiling coconut milk mixture for thicker consistency. Make sure the flour is well cooked. Set the coconut milk aside to cool. Finely chop pineapple.


  1. Peel bananas. Put the bananas on the cutting board. With a cleaver (large knife) or something similar, press the bananas until flattened.
  2. Add roasted peanuts and coconut milk. Insert an ice cream stick into each banana. Top with shredded coconut and pineapple.
  3. Freeze the bananas. They should be great to enjoy after 3 hours.

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