Coconut Sorbet Asian Banana Split

Cool, creamy coconut sorbet served over caramelized bananas as an East-West banana split.

Ingredients

• 2 (13.5 oz) cans coconut milk
• 3/4 cup sugar

Pinch of salt

• 1 tablespoon dark rum (optional)
• 1 teaspoon vanilla extract
• 4 ripe bananas, halved lengthwise
• 2 tablespoons butter
• 2 tablespoons brown sugar
• Toasted coconut flakes and chopped macadamia nuts, for garnish

Directions

1. Whisk together the coconut milk, sugar, salt, rum, and vanilla until the sugar dissolves. Chill thoroughly.
2. Churn in an ice cream maker until thick, then freeze until firm, at least 2 hours.
3. Just before serving, melt the butter and brown sugar in a skillet and caramelize the banana halves, cut-side down, 1 to 2 minutes per side.
4. Lay the warm bananas in shallow bowls, scoop the coconut sorbet between them, and shower with toasted coconut and macadamia nuts.

Notes

Inspired by Ming Tsai’s simple coconut sorbet, which he serves in an Asian-style banana split.