400-450ml fresh or canned coconut cream, chilled
3-5 bananas, chopped and frozen
3 tbsp cacao
1/4 cup honey (optional)
Blend all ingredients in a food processor or bldner until well mixed plus another minute or two.
Pour into dish and freeze.
For a lighter version, blend again after 30 minutes – I chose to just stir in same container with a fork.
Ready in a few hours.
Can be served with sliced banana, desiccated coconut or frozen/fresh berries.
Recipe inspiration from Kelly Bejelly.