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Imagine lazing on a Hawaiian beach listening to the waves crash on the shore whilst the warmth of a tangerine-hued sunset kisses your cheeks. If that moment had a flavour, it would be this ice cream. And you can make it happen.

You will need

Serves 4

  • 400ml coconut cream, placed in the freezer for a few hours before using
  • 100ml Coco Lopez (sweetened, condensed coconut milk)
  • 50ml coconut flavoured rum
  • 1 tablespoon vegetable oil
  • 2 bananas, chopped


  • 2 tablespoons brown sugar
  • 2 tablespoons coconut cream
  • 1 tablespoon water

To serve

  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons slivered almonds

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15 mins to prep

15 mins to cook

  1. Step 1

    In a large bowl whisk coconut cream and Coco Lopez until it forms stiff peaks. Use your whisk to slowly fold through the coconut flavoured rum, being careful not to knock out too much air. Pour mixture into a container and freeze for a few hours, or overnight.

  2. Step 2

    Add oil to a pan over medium to medium-high heat. Once the oil has started to heat up, place the banana slices in the pan. Carefully flip the slices after each side browns against the pan so that the banana caramelises evenly, then remove the bananas from heat and set aside.

  3. Step 3

    Add the brown sugar to the same hot pan. Once it has dissolved, add the coconut cream and stir to combine. Add the caramelised bananas back in the pan and carefully coat them in the caramel. Allow to cool in the pan, adding a little bit of water to loosen the caramel if it becomes too thick.

  4. Step 4

    Divide the ice cream and bananas between bowls, and top with coconut flakes, slivered almonds and a drizzle of whatever caramel is left in the pan!

Recipe: Simon Toohey

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