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