Sugar Free Coconut Ice Cream – with Banana and Macadamia Nuts

As you all know I’m a fan of coconut water. After a good hard workout, it really does make my body sing.  What I’m not a fan of is throwing away remains that could possibly be used for another dish which is why I cracked open the rest of the nut and spooned out the flesh.

Dishes that are high in the coconut oil flavour don’t really appeal to me, I find them a bit overpowering so this dessert combines the tropical flavour of bananas (cue: palm trees and hammock) to complement the coconut meat, dates and nuts. The end result has no a very mild coconut taste.

1 cup of raw coconut meat contains about 28 grams of fat, which is mainly medium-chain saturated fatty acids.  These fats are easier to break down than long chain fatty acids and apparently don’t contribute to high cholesterol as long-chain acids do. The meat is super high in fibre at around 7.5 grams which are around 20% of an adult daily intake and like the coconut water, the flesh is high in manganese and potassium which together can promote stable blood sugar and fluid balance within your cells.

Sugar Free Coconut Ice Cream – with Banana and Macadamia Nuts


+ 2 ripe bananas

+ flesh from one raw coconut (about 1 cup)

+ 2 dates

+ 1/4 cup macadamia nuts

+ 1/2 tsp vanilla

How to make

+ Chop bananas and coconut meat and place in the freezer for 2 hours or until completely frozen

+ In your food processor or thermomix process the frozen banana and coconut meat with dates, walnuts and vanilla until it resembles a creamy ice cream like consistency.

+ Serve straight away or scoop into a container and freeze. Simple as that!

* be as adventurous as you like with this one, you could add cacao powder, honey, berries, anything really to please your inner child

sugar free coconut icecream

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