Ingredients
4-10 ripe bananas (2 per serving) that have been frozen
1-5 (1 per person) bananas not frozen
Vanilla (Pacific Brand) Almond Milk (enough to blend bananas)
Organic coconut milk (refrigerated so it’s creamy)
2-5 Tbs. toasted sliced almonds
Preparation
Toast almond slices in a dry, heavy-bottomed pan until golden brown. Set asid to let cool.
In a blender combine unfrozen bananas and just enough almond milk to blend. This creates a creamier texture. With the blender on high, add frozen bananas one at a time. If the consistancy gets too thick, add more almond milk. You’re looking for the consistancy of soft-serve ice cream.
Pour into serving bowls. Dollop them some refrigerated coconut milk “cream” and sprinkle with a tablespoon of toasted almonds.
