Food Pharmacy, Recipes

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Kind Coconut Ice Cream with Only Two Ingredients

The first place we had coconut ice cream was a thai restaurant in London. The young waiter sadly informed us that the chocolate mousse was no longer available, but said that their coconut ice cream was to die for. And boy, was he right.

Today, we’re recreating the ice cream, but this time with a much shorter and healthier ingredient list. Banana and coconut go great together, and that’s all you need to prepare the world’s best dessert. Or afternoon snack. Or breakfast.

Kind Coconut Ice Cream
(2 servings)

2 bananas, cut into chunks and frozen
2 Tbsp coconut milk

Cut the bananas into chunks and put them in the freezer for a couple of hours. Remove them from the freezer, and let rest at room temperature for 1-2 minutes before you put them in a high speed blender, together with the coconut milk. Blend into ice cream and serve immediately.

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