Coconut Banana Sorbet

I have this problem with bananas:  I hoard them.

They’re great for baking, so I like to have a bunch on hand all the time.  I wait for them to turn brown, then freeze them so they’re ready whenever I could possibly need them.
The problem is, during that ripening time I get really cranky and don’t let anyone eat any.  By now, my dad knows better than to even ask.  Although, I’m convinced he sometimes sneaks down in the middle of the night to steal a banana.

Things have gotten a bit better lately, because I’ve taken to buying 2 bunches of bananas, one for me and one for everyone else. That way, my dad can have his precious bananas, and I can have my brown and mushy bananas for baking.

It’s a win, win situation.  Banana for all!

Anywho, I dipped into my banana stash to make this Coconut Banana Sorbet.  Sometimes I get so caught up in baking that I forget about simple summer desserts like ice cream and Popsicles.

Im beginning to fix that with this Coconut Banana Sorbet.  It’s super easy and super delicious.  I know you’re gonna love it!

Coconut Banana Sorbet

  • 1 1/2 cups light coconut milk
  • 3 large bananas, mashed (about 1/2 cup mashed)
  • 2-4 tbsp honey (start with 2, then add more)
  • 1 tsp vanilla
Place all ingredients in a blender.  Blend until combined.  Taste to check sweetness, and add more honey if needed.  Pour mixture into an ice cream maker.  Let sorbet churn until it as reached a thick ice cream consistency.  Pour into a container and freeze until compeltely frozen.  Scoop into bowl and serve cold.  Make 4-8 servings.

Revisited Recipe of the Day:

Coconut Ginger Cookies

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