Many years ago, a blogger named Jenn shared this very cool recipe for dairy-free banana coconut ice cream bites with us. She kept a blog called The Left Over Queen, which has unfortunately been closed. But her frozen treat recipe lives on and today, we’ve updated it! We have more tips, options, nutrition notes, and more.
Dairy-Free Banana Coconut Ice Cream Bites are Nice Summer Treats
You can eat these bites out of hand, but Jenn also recommends putting them in a bowl and I drizzling with peanut butter and dairy-free hot fudge to truly make them special. Here are some more tips and options that you might like.
- Sweetener Options: You can substitute another sweetener in equal amounts, like brown sugar, honey, or maple syrup.
- Paleo Option: Use honey or maple syrup for the sweetener, and use unsweetened shredded coconut instead of sweetened.
- Banana-Free Option: Use ripe mango in place of the banana. It is also delicious with the coconut! Just be sure to use mangos with less fibers, like Honey, Ataulfo, Keitt, or Kent.
- Alternate Freezing Method: If your kitchen is a bit warm, and you are afraid you can’t work quickly enough, I have an alternate freezing method. Sprinkle half of the toasted coconut into greased mini muffin cups or silicone mini muffin cups. Scoop the banana coconut ice cream into the wells on top of the coconut, then sprinkle with the remaining coconut. Freeze until set, about 30 to 60 minutes. This also cuts out one freezing step!
Special Diet Notes: Banana Coconut Ice Cream Bites
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 4 very ripe, large bananas
- 1 cup shredded, sweetened coconut
- 1 cup canned coconut milk, refrigerated (see post above for notes)
- 2 tablespoons superfine sugar
- Juice of ½ lime
- Peel and slice the bananas into ½ inch slices. Place them on parchment paper on a cookie sheet and freeze until solid, at least 1 hour.
- Preheat your oven to 375°F.
- Spread the coconut out on a baking sheet, and bake for 2 minutes, stir, and bake for 2 minutes more, or until golden. Watch closely to avoid burning. Let the coconut cool completely.
- Place the frozen banana slices in your food processor and pulse until roughly chopped. Put the cookie sheet back in the freezer. Add the coconut milk, sugar, and lime juice. Process, scraping the sides down occasionally, until it is the consistency of ice cream, about 1 to 2 minutes. As the bananas slightly thaw the mixture will become less granular.
- Take the sheet out of the freezer. Scoop bite sized scoops of the banana coconut ice cream ontot the sheet. Immediately place the sheet back in the freezer for 30 minutes.
- Place the toasted coconut into a bowl.
- Remove the banana coconut ice cream balls from the freezer (4 at a time) and roll them in the coconut. Put the ice cream balls back in the freezer for another 30 minutes.
- Store the banana coconut ice cream bites in an airtight container or freezer bag in the freezer, and enjoy whenever you like!
Nutrition Note: The nutrition per bite will vary based on the size of the bites. The nutrition listed is for generously sized "bites."
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