So this particular street food always had an important role in my girlhood. If I remembered correctly and I believe I did, this is the first ice cream I tasted. Across from my house, there was a little convenient shop which only sold few type of snacks. One of them was this delicious, down-to-earth ice cream. I could not count how many sticks I ate from this shop. To be honest, there were few times that I totally went ‘bankruptcy’ because of it. Back in the day, my parents did not give much allowance for their middle-school-age daughter because they wanted her to appreciate how hard it is to make and keep money. I put half of the money to my giant piggy bank and used the other half to buy the one and only food: banana coconut ice cream.
 

Banana Coconut Ice Cream

  • Suitable for diet

Ingredients

  • Banana, cut in half, as needed
  • Coconut flake from dried coconut (preferred) or packaged coconut flake, as needed
  • Crushed roasted peanut, as needed
  • 6 oz coconut milk
  • 1 tbsp sugar
  • Dash of salt
  • Skewers (optional)

Method

1

In a small sauce pan, combine coconut milk, sugar and salt. Simmer the mixture until sugar completely dissolved. Chill the mixture on the ice bath for 30 minutes.

2

Cut open a sandwich or zip loc bag (make sure it’s still attached in the middle). Put half of a banana on one half, fold the other half to cover. Use a cutting board or a half sheet pan to slowly press down and straighten the banana. Make sure not to make the banana too thin if you want to insert the skewer in.

3

Put about 2 tbsp of coconut milk on top, followed by shredded coconut and peanut. Put 1 more tbsp of coconut milk to cover this side of banana almost completely.

4

Flip over and do the same thing for the other side. If you want to use skewer, slowly insert it into the side of banana.

5

Cover the banana completely then put in the freezer. The ice cream/sherbet should be ready after 4 hours. Enjoy!