Directions

• Step 1

  Pour Silk Unsweet Coconutmilk into ice tray. Freeze for 24 hours.

• Step 2

  Peel 1 bunch bananas, break in half and place in freezer-safe container. Freeze for 24 hours.

• Step 3

  Drain 1 can pineapple chunks. Lay out on a cookie sheet. Freeze for 24 hours.

• Step 4

  Using a food processor, take 5 cubes of Silk Unsweet Coconutmilk, 5 pieces frozen banana, and ½ cup frozen pineapple chunks. Blend until pulverized, like a granita.

• Step 5

  While still blending, add ¼ cup fresh Silk Unsweet Coconutmilk to the processor. Blend until smooth and creamy.

• Step 6

  Pour into a gallon-sized plastic baggie, cut a corner of the baggie, and use as a piping bag.

• Step 7

  Squeeze the mixture into a small bowl. Top with fresh pineapple and banana slices.