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Ingredients :
Serves 6-8
2 bananas
225 g/8 oz icing sugar
3 oz/85 g block creamed coconut , chopped
600 ml/20 fl oz double cream
1 tsp lemon juice
fresh fruite, to serve
Method :
Put the creamed coconut in a small bowl. Add just enough boiling water to cover and stir until the coconut is dissolved. Let cool.
Whip the cream with the sugar until thick but still floppy. Mash the bananas with the lemon juice and the whisk gently into the cream,along with the cold coconut.
Transfer to freezer proof container and freeze over night. Serve in scoops with fresh fruit.
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