Banana coconut sorbet

A perfect, simple dessert to finish off your Aussie Christmas lunch, by Zoe Bingley-Pullin.

Serves: 2. Prep: 10 minutes. 

Ingredients

2 ripe bananas (sliced and frozen overnight)

½ cup desiccated coconut, toasted (toasting is optional)

3 tablespoons coconut oil, melted

Method

1. In a food processor, place the frozen bananas and coconut oil. Pulse until combined.
 
2. Spoon into a cold mixing bowl and fold through the toasted coconut.

3. Serve in cold decorative bowls.

Photo by Adam Hollingworth