Ingredients
1/4 cup coconut milk
2 large eggs
1 tsp. powdered gelatin
pinch of salt
2 large bananas, over-ripe if possible
Drizzle coconut milk
1 tbsp. vanilla
1 tsp. cinnamon

Method

Open your can of coconut milk and skim off the coconut cream.

In a double boiler over medium heat, whisk together two large eggs, 1/4 cup of coconut cream, gelatin & salt.

Continue whisking until the eggs thicken. Whisk until the mixture is thick enough to coat a spoon without dripping off.

Remove mix from heat and allow to cool.

Slice your bananas and put them into the food processor. Top with a drizzle of coconut milk. Puree until smooth.

Pour in the egg mixture, vanilla, and cinnamon. Puree together.

Transfer the mix into a freezer-safe bowl and freeze.

When you are ready to serve, remove from the freezer and allow to soften for 10 minutes.

You can also add, carob chocolate or yogurt drop to the mix for added flavour.