Title: Banana and coconut milk ice cream
 Categories: Ice, Cream
      Yield: 4 Servings
 
      2 lg Very ripe bananas
    1/4 c  Sweetened coconut flakes
    1/2 c  Unsweetened coconut milk
      1 tb Superfine sugar
           A squeeze of lime juice
      1 ts Dark rum
 
  Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet
  and freeze until solid, about 1 hour.
  
  Preheat the oven to 375ˇF. In a pie plate, toast the coconut for
  about 4 minutes, or until golden; let cool.
  
  In a food processor, combine the frozen bananas with the coconut milk,
  sugar, lime juice and rum. PurŽe until very creamy, about 2 minutes.
  Spoon into bowls, garnish with the toasted coconut and serve.