Blend-up this delicious, creamy tropical dairy-free treat – perfect for summer!
Time
10 MIN + FREEZE TIME
Serving size
3-4
VEGAN
DAIRY-FREE
GLUTEN-FREE
UNSWEET SILK
preparation
Pour Silk Unsweet Coconutmilk into ice tray. Freeze for 24 hours.
Peel 1 bunch bananas, break in half and place in freezer-safe container. Freeze for 24 hours.
Drain 1 can pineapple chunks. Lay out on a cookie sheet. Freeze for 24 hours.
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.
While still blending, add ¼ cup fresh Silk Unsweet Coconutmilk to the processor. Blend until smooth and creamy.
Pour into a gallon-sized plastic baggie, cut a corner of the baggie, and use as a piping bag.
Squeeze the mixture into a small bowl. Top with fresh pineapple and banana slices.
