Toasted Coconut Banana Ice Cream Bites


This very COOL banana ice cream bites recipe is from The Left Over Queen, a wonderful website of food, pictures and recipes run by a food critic and writer.  Though her recipes are not all this wonderfully dairy-free, they seem to have a healthy slant, with many delicious sounding options.

Banana Ice Cream and Toasted Coconut Bites

Jenn, The Left Over Queen 

This is a wonderful dessert that is perfect for the summer weather we have been experiencing! You know those bananas that are almost brown and all you can think to do with them is make banana bread? Well here is another “cool” alternative! The best thing about this “ice cream” is that it is 90% fresh banana which makes this an extremely healthy alternative to ice cream. Plus the bites themselves are so cute and inviting, that one or two is enough to satisfy you! I wish I could remember which blog I found the “ice cream” recipe on. If you recognize this recipe please give me a shout so I can give you credit!!! However, I was inspired to turn them into bite sized confections rolled in toasted coconut. I recommend drizzling some hot fudge on top or perhaps some melted peanut butter AND chocolate to really make it special! This is a great treat with none of the guilt and all the flavor!

Special Diet Notes: Toasted Coconut Banana 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, vegetarian, and paleo-friendly.

Toasted Coconut Banana Ice Cream Bites
  • 1 cup shredded, sweet coconut
  • 4 very ripe large bananas
  • 1 cup unsweetened coconut milk, chilled
  • 2 tablespoons superfine sugar
  • juice of ½ lime
  1. Peel bananas and slice into ½ inch slices. Place them on parchment paper on a cookie sheet and freeze until solid, at least 1 hour.
  2. Preheat oven to 375 degrees, place coconut on a cookie sheet and bake, tossing occasionally until golden or about 4 minutes. Watch closely to avoid burning. Set aside to cool.
  3. Place frozen banana slices in a food processor and whirl until roughly chopped. Put the cookie sheet back in the freezer. Add coconut milk, sugar, lime juice and rum and process together, scraping down sides occasionally until it is the consistency of ice cream – about 1-2 minutes. As the bananas slightly thaw the mixture will become less granular.
  4. Take tray out of freezer and scoop bite sized scoops of banana ice cream and place them on the cookie sheet and freeze for ½ hour.
  5. Place toasted coconut into a bowl.
  6. Remove banana ice cream balls from freezer (4 at a time) and roll them in the coconut. Placing them on another cookie sheet. Put ice cream balls back in the freezer for another ½ hour.
  7. Serve!







About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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