Recipes
Coconut-Guava Freeze
8 servings
4 hours, 15 minutes total (Active 15 minutes)
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Ingredients
- 3 medium, ripe bananas
- 4 medium, ripe pink guavas (about 24 oz)
- ½ cup honey (or agave nectar)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 (13.66 oz) cans coconut milk, divided
- Plastic wrap
Steps
- Peel bananas and cut into ½-inch-thick rounds. Place in single layer on baking sheet. Freeze 1 hour or until firm. Halve guavas, scoop out flesh, and place in food processor bowl (or blender). Pulse until smooth. Strain, discarding seeds (about 1 cup pulp).
- Place in food processor bowl: guava pulp, bananas, honey, vanilla, salt, and ½ cup coconut milk; pulse until combined and fruit is in small pieces. Pour in remaining coconut milk with food processor running slowly until completely blended and mixture thickens.
- Pour mixture into large loaf pan and press plastic wrap directly onto surface to prevent ice crystals. Freeze 4–6 hours. Serve.
Amount per ⅛ recipe serving: Calories 280, Total Fat 15g, Sat Fat 13g, Trans Fat 0g, Chol 0mg, Sodium 95mg, Total Carb 35g, Fiber 2g, Sugars 29g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%