This recipe is outstanding! I used a product called REALLY RAW HONEY as opposed to regular honey from the supermarket. You can buy RR HONEY at an organic grocery store or order it online. But I'm assuming that other organic honeys are good too. Supermarket brands are pasteurized and basically just gooey brown-water-sugar.....that tastes like honey.

Also, I would suggest only using a 1/4 cup of the honey. This is what I will use for my next batch. Now since the RR HONEY is incredibly sweet, I think using 1/2 the amount will be enough sweetness since I also used very ripe bananas(very alkaline and sweet). And, even though the recipe does not call for it, I added about a tablespoon or so of the coconut milk since I had it from cracking the coconut.

If using an ice cream maker, I would definitely let the mixture cool by putting it in the refrigerator for an hour or two. Mixture to warm from milk and won't get ice cream consistency when churning if put in ice cream maker directly from blender.

Keep these coconut recipes coming!! Love, love, love 'em!!

North Coast Man

[Note to any moderator, I clicked on the Alert: bad message button by mistake...]


I would stay for peanut oil, way too high in polyunsaturated oils. The best liquid vegetal oils are macadamia, followed at a certain distance by olive.

I forgot one thing...

I used coconut oil instead of the peanut oil. I printed out the recipe and then made modifications to the recipe that I had in my previous post. As of lately, I've been a coconut-aholic and wanted to use that instead.

NC Man

i'm allergic to peanuts and milk so i'd have to alter those parts of the recipe. can coconut milk be used instead of milk? i'm ok with heavy cream, so i'd easily use that instead.

my question is: what is in the white stringy things in the bananas, i've always heard not to eat those things because they contained something bad for you.. is that a myth? i'm very curious. thanks :)