Under The Squash Vines

Kem Chuối:  Coconut Banana Ice Cream

Ingredients: 

About 8 over-ripened lady finger bananas, peels removed

1 can coconut milk

1 tablespoon cornstarch

1 cup unsalted peanuts

Pinch of sea salt

Sugar

Shredded coconut

Instructions: 

1. In a bowl, mash bananas but not too finely.

2. On a dry pan, roast peanuts until fragrant. Chop small. Add to bananas.

3.In a bowl, whisk cornstarch with 1 cup cold water together until smooth.

4. On a saucepan on medium low heat, add coconut water, brown sugar to taste, cornstarch mixture, and pinch of sea salt. Reduce until desired thickness.

5. Add coconut sauce to bananas. Mix well with a spoon.

6. Spoon mixture into silicone mold. Top with more peanuts and shredded coconuts. 

7. Freeze for 1 hour. Enjoy!