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Coconut-Guava Freeze
Recipes
Coconut-Guava Freeze
8 servings
4 hours, 15 minutes total (Active 15 minutes)

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

    1. 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).
    2. 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.
    3. 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%