COCONUT SUNDAE

SERVES 2 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

1⁄2 tsp vanilla extract

1 tbsp maple syrup, optional

Peanut Butter–Caramel Sauce (recipe follows), for serving

FOR THE PEANUT BUTTER CARAMEL SAUCE

1 tbsp peanut butter

1 tbsp maple syrup or another sweetener

2 tbsp unsweetened almond milk or other plant based milk

NUTRITIONAL VALUES

Calories: 1124kcal
Fat: 93.5g (81.4g S.Fat)
Carbs: 61.8g
Protein: 12.1g
Sugar: 36.4g
Sodium: 155mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the bananas and vanilla extract until smooth, scraping down the sides of the blender as needed. If desired, season with maple syrup. Pour into bowls and top with Peanut Butter– Caramel Sauce to serve.

PEANUT BUTTER-CARAMEL SAUCE:
In a small mixing bowl, combine all the ingredients and stir until you have a nice thick caramel sauce.