BRITTLE DRIZZLE AND BANANAS WITH COCONUT ICE CREAM

SERVES 4 PORTIONS

FOR THE COCONUT ICE CREAM

1 can (13.5 oz., or 380 ml) full-fat coconut milk

1 cup (60 g) unsweetened large coconut flakes

1/4 cup (36 g) coconut sugar

1 tsp. vanilla extract

1/4 tsp. salt

FOR THE CARAMELIZED BANANAS

2 tsp. coconut oil

2 medium bananas, peeled and cut into

1/2-inch (6 mm) -thick oval slices

2 tbsp. (24 g) organic brown sugar

1/8 tsp. ground allspice, plus more for garnish

FOR THE BRITTLE DRIZZLE

6 tbsp. (90 ml) full-fat coconut milk

1/2 cup (96 g) organic sugar

1 tsp. vanilla extract

1/8 tsp. salt

NUTRITIONAL VALUES

Calories: 528kcal
Fat: 32.3g (28.9g S.Fat)
Carbs: 60g
Protein: 3.6g
Sugar: 47.7g
Sodium: 1195mg

METHOD

TO MAKE THE ICE CREAM
In a blender, combine the coconut milk, coconut flakes, coconut sugar, vanilla, and salt and puree until completely smooth. Fill an ice cream maker halfway with the mixture and churn for 25 minutes. Place the ice cream in the freezer.

TO MAKE THE CARAMELIZED BANANAS
In a large skillet over medium heat, heat the oil. Sprinkle the brown sugar and allspice over the bananas in the skillet. Cook for 3 to 4 minutes on each side, or until caramelised; reduce to a low heat to keep warm until ready to serve.

TO MAKE THE BRITTLE DRIZZLE
Over medium heat, combine the coconut milk, sugar, vanilla, and salt in a large saucepan. Bring to a simmer, whisking occasionally, and cook until the mixture is smooth and tan in colour, pulling away from the pan's edges to form a single blob.

Divide the ice cream among four bowls and top with caramelised bananas and brittle drizzle. Serve immediately with an extra shake of allspice.