Does anyone remember Coconut Head? CAUSE I SURE DO.
I remember his bob hair cut like it was yesterday. I remember when he lost a tooth in dodgeball and passed out. If you’re confused about who the heck Coconut Head is, you’re in luck, because I’m gonna explain. Coconut Head is a character on my Ned’s Declassified School Survival Guide, which was one of my favorite shows growing up. Not only do I relate to him on so many levels in terms of social awkwardness, but I also remember that he introduced me to coconuts!
Kind of strange, isn’t it? How can a TV character introduce you to a food. No idea. All I know is that ever since I saw that famous bull cut, I’ve loved coconuts.
Honestly, I don’t know where I was going with that, because it really has nothing to do with the recipe, except for the fact that this recipe involves coconuts. Well, coconut milk, but you get the point.
I’ve recently started experimenting with coconut milk, and have had great success. You may recall my Sweet Potato Curry dish I posted a few weeks, in which I described the creaminess the coconut milk adds. After I made that dish, I had practically a whole can of coconut milk left over, sitting in my fridge. I have a tiny fridge (well, it’s big, but since I still live with my family, I have to accommodate for them), so it was bothering me that the can was taking up so much space. Thus, I put it to use with another recipe.
With summer officially here, I decided that it was a good time to put it to use, and make ice cream! Even though San Diego hasn’t gotten too hot yet, I can still enjoy it. Maybe it’s a good thing that it hasn’t gotten too hot yet, because that means it won’t melt! WOOOOO. I hate when ice cream melts- can anyone else relate? Anyways, let’s move on to the recipe!
- ½ cup light coconut milk, frozen into ice cubes
- 2 frozen bananas
- 1 tsp coconut extract
- 1 tbsp almond butter
- ½ cup almond milk*
- ¼ cup sliced almonds, toasted
- ¼ cup unsweetened coconut shreds
- About three-four hours before making the ice cream, pour the coconut milk into ice cube trays. This made about seven ice cubes for me, but it depends on how big your tray is.
- Once you're ready to make the ice cream, place the bananas, almond butter, coconut extract, and coconut milk ice cubes into a high power blender. If your blender is not strong enough, you can add the almond milk.
- Blend until everything has combined, and pour it into two dishes. Place in the freezer for twenty minutes to let it thicken up.
- Once it's thickened up, add your toppings and enjoy!
- Line a baking tray with the almonds, and spread them out. Toast them at 450 F for three minutes, or until crispy.
- Once crispy, top your ice cream with them, along with the coconut, and enjoy!
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