3 Serves
40 Mins
Pour the coconut milk into an ice cube tray and freeze until solid, which takes several hours.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
120 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
201 mg / 420 mgPhosphorus
344 mg / 1,250 mgPotassium
1944 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Remove six coconut milk cubes and two bananas from the freezer and let them thaw slightly for 15 minutes to ensure a smooth texture.
Feed the thawed banana pieces and coconut milk cubes into the frozen fruit soft-serve maker, alternating between them to ensure even blending.
Divide the mixture into three ramekins and place them back in the freezer to firm up while preparing the topping.
In a microwave-safe bowl, combine the coconut oil and chocolate chips. Microwave for one minute, stirring halfway through until completely melted and smooth.
Remove the ramekins from the freezer, immediately drizzle with the melted chocolate sauce, and garnish with shredded coconut before serving.
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