Banana Coconut Milk Freeze Dessert Non Dairy
Indulge in the creamy, dairy-free delight of Banana Coconut Milk Freeze, a no-cook frozen dessert that’s as wholesome as it is irresistible. Bursting with natural sweetness from ripe bananas and a tropical creaminess from full-fat coconut milk, this vegan treat is lightly sweetened with pure maple syrup and infused with a hint of vanilla and sea salt for balance. Quick to prepare, with just 10 minutes of hands-on time, this recipe uses simple, plant-based ingredients to create a luxurious ice cream-like consistency—no churn required! Topped with a sprinkle of shredded coconut for added texture and flavor, it’s a refreshing, guilt-free dessert perfect for hot summer days or clean-eating lifestyles. Best of all, it’s gluten-free, refined sugar-free, and ready to scoop after a short freeze!
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Recipe Information
Ingredients
- 4 whole ripe bananas
- 1 cup full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoons sea salt
- 2 tablespoons shredded coconut (unsweetened, for garnish)
Instructions
1. Peel the bananas and slice them into small rounds about 1/2 inch thick.
2. Place the banana slices on a parchment-lined baking sheet in a single layer. Freeze for at least 2-3 hours, or until the bananas are completely frozen.
3. Once the bananas are frozen, transfer them to a high-speed blender or food processor.
4. Add the coconut milk, pure maple syrup, vanilla extract, and sea salt to the blender or food processor.
5. Blend the ingredients together until smooth and creamy. Stop and scrape down the sides if necessary to ensure even blending.
6. Taste the mixture and adjust sweetness by adding an extra tablespoon of maple syrup if needed.
7. Transfer the blended mixture to a freezer-safe container, smoothing the surface with a spatula.
8. Cover the container with a lid or plastic wrap and freeze the mixture for at least 1-2 hours, or until it firms up to an ice cream-like consistency.
9. To serve, scoop the frozen dessert into bowls or glasses and garnish with shredded coconut.
10. Enjoy immediately or store leftovers in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 83.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
