Ingredients
- 2 Large Ripe Bananas, roughly chopped
- 40 grams Rapadura Sugar
- 2 tbsp Nuttelex
- 600 grams Coconut Cream.
- 1 teaspoon Himalyan pink salt (fine)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add Rapadura sugar, salt, nuttelex and chopped bananas in TM bowl. Cook 100 degrees, 7 minutes, speed 1.
Add coconut cream to TM bowl. Mix 5 seconds, speed 9
Pour coconut cream mixture into ice cube trays and freeze.
Add frozen coconut mixture to TM bowl and process for 1min 30 seconds on speed 9 using your spatula. I add a little extra coconut cream to the mixture during this process (about 2 - 4 tablespoons) to give it nice creamy consistency. Ready to eat now or return to freezer in sealed container for later.
Tip
Must be made the day before. This mixture filled up 3 standard sized icecube trays.
Freeze overnight.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments
CAG69:Thank you for your easy to understand recipe!
I know not to use the butterfly to mix the coconut cream... But still wondering from the original recipe - is something missing from the 'coconut cream mixture??? Or is that just 'sorbeting' the frozen coconut cream?
forgot rating
tasty
Are you sure to delete this comment ?