Papaya and Banana Sorbet with Coconut Milk

Not very sweet, not very creamy, but tropical tasty dessert. Very refreshing. Low calories too.


Yield: 19 ounces

1 ripe banana
3 cups ripe papaya
1/2 cup coconut milk or cream
1 tbsp. honey or agave syrup

Combine bananas, papayas, coconut milk and honey and blend until smooth. Pour the puree into freezer-safe container or use your ice-cream maker (I don’t have one). Freeze for 4 hours or until firm.

I took ice-cream out of the freezer every hour, gave it a stir with a spatula until it was ice-cream-like consistency.

1 oz. is about 25 calories

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