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RECIPE
9 INGREDIENTS7 STEPS2HR 10MIN

Creamy Tropical Vegan Banana Soft Serve

4.3
3 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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A nourishing vegan banana soft serve blended in minutes. Make this sweet cool treat year round! Paleo and Whole30 friendly.
2HR 10MIN
Total Time
10MIN
Active Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
3/4 cup
Coconut Milk
or Coconut Cream
1/2 cup
Mangoes , peeled, chopped
or Pineapple
1
Banana , frozen
1 pinch
Unsweetened Coconut Flakes
or Coconut Shreds
1/2 tsp
Fresh Ginger , grated
or 1/4 Teaspoon Ground Ginger
1 Tbsp
(optional)

Optional Coconut Whipped Cream

1 can
(13 oz)
Coconut Cream , chilled
1/4 cup

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Nutrition Per Serving

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CALORIES
637
FAT
23.7 g
PROTEIN
11.0 g
CARBS
98.5 g

Cooking Instructions

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Step 1
In a small ice tray, pour your Coconut Milk (3/4 cup) into the ice tray cubes. Place your Mango (1/2 cup) inside the milk cubes.
Step 2
Freeze coconut milk and Mango (1/2 cup) together in ice tray cubes.
Step 3
Once frozen add the cubes and a Banana (1) to a blender. Add Fresh Ginger (1/2 teaspoon) or additional flavor extracts. Blend well. Be patient. Takes a little time. Scoop down edges of blender if need be.
Step 4
Mix in optional honey or Maple Syrup (1 tablespoon), once blended for extra sweetness.
Step 5
To make the Coconut Whipped Cream, make sure the Coconut Cream (1 can) is very cold. Once chilled, pour the hardened cream into a bowl. Discard the water portion.
Step 6
Add the Maple Syrup (1/4 cup) and Vanilla Essence (1 teaspoon) and beat until fluffy and smooth. Mix any other toppings of choice.
Step 7
Serve immediately, garnished with Unsweetened Coconut Flakes (1 pinch).

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Nutrition Per Serving
Calories
637
% Daily Value*
Fat
23.7 g
30%
Saturated Fat
19.6 g
98%
Trans Fat
0.0 g
--
Cholesterol
16.6 mg
6%
Carbohydrates
98.5 g
36%
Fiber
2.2 g
8%
Sugars
79.3 g
--
Protein
11.0 g
22%
Sodium
116.7 mg
5%
Vitamin D
--
--
Calcium
75.0 mg
6%
Iron
3.3 mg
18%
Potassium
916.5 mg
20%
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