What you will need
- 3 cups chocolate chips
- ¼ cup olive oil
- 5 bananas
- 1/8 cup coconut milk
- 1 mini muffin tin
- 1 food processor (or blender)
Method
- Peel the bananas
- Chop bananas
- Place them in a freezer bag
- Store in freezer for 5 hours (a day or until frozen)
- Place the frozen bananas in the processor
- Add 1/8 cup of coconut milk
- Process
- Taste and add more coconut if you desire( or wish to adjust taste)
- Put in freezer bag and store in freezer until ready to use
- Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
- Monitor to make sure it does not burn
- Separate evenly in two bowls
- Using one bowl of liquid chocolate coat the mini muffin tin
- The insides of the mini muffin tin cup should be well coated
- Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
- Add the mix to each cup in the tin
- Cover the mix by topping it with the second batch of liquid chocolate
- Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
- Using a knife or flat tipped steel skewer loosen the edges around the cup
- Scoop the cups out and plate them
N.B.
Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.