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Author Notes: Who said that when life gives you over-ripe bananas make banana bread?
Whenever I have bananas that transitioned from pale yellow to leopard-skinned, I peel, cut in half, bundle in plastic wrap and store them in the freezer. Frozen bananas and coconut milk make a terrific quick sherbet / ice cream dessert that I call Bacocolado. For the Bacocolado, make sure that the bananas are frozen and the coconut milk is cold; the latter helps prevent the Bacocolado from defrosting too quickly. The Bacocolado will be less sweet or more sweet depending on how ripe the bananas are. Add more or less maple syrup to compensate for your taste. While the Bacocolado is much better eaten immediately after blending, you can store this in freezer and remix it with a spoon and a small pour of coconut milk to make the dessert soft again. —viblanco
Makes 2 cups
- 2 very ripe medium sized bananas, peeled and frozen
- 1/2 cup coconut milk, cold
- 2 tablespoons pure maple syrup
- Cut the frozen bananas into chunks and toss it, the coconut milk and the maple syrup into a blender. Blend the mixture until it has a creamy smooth texture (about 1 minute).
- Spoon the mixture into bowls for immediate consumption.