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Banana And Coconut Milk Ice Cream

2 lg Very ripe bananas
1/4 c Sweetened coconut flakes
1/2 c Unsweetened coconut milk
1 tb Superfine sugar
A squeeze of lime juice
1 ts Dark rum


Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour.


Preheat the oven to 375F. In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.


In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum. Puree until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.


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