Banana and Coconut 'Ice Cream'

Dessert, breakfast, dairy-free, gluten-free, no refined sugar

So simple yet so very delicious. This is a fabulous alternative to ice cream, and could also be served as a breakfast "yoghurt" with some crunchy nuts or muesli. You will need to start this at least one day before as the bananas require overnight freezing.

Ingredients

• 4 bananas, peeled and each cut into 3 pieces
• 100ml coconut milk
• 1 tablespoon honey
• Juice of 1 lime
• 2 tablespoons shredded coconut
• 2 tablespoons sesame seeds

Instructions

1. Lay bananas on a metal tray (or in sealable plastic bags) and place in freezer overnight.
2. Just before serving, take bananas out of the freezer and place in a food processor along with the coconut milk, honey and lime juice.
3. Process until mixture is thick and smooth. It is a good idea to pour the coconut milk in gradually so that you can get the desired texture/thickness.
4. Serve into individual bowls.
5. Place shredded coconut and sesame seeds in a frying pan (no oil required) and toast until golden brown.
6. Sprinkle hot coconut/sesame mix onto blended banana.