The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: "frozen coconut banana cream bars." We all enjoyed them as a treat throughout the day. Then later I saw her on the computer (which rarely ever happens) and asked her what she was doing. "Oh, I'm just typing up a recipe for a blog post" she responded. So what you see written below, including all of the photos, is by my 11-year daughter. She's posted to my blog a few times before with her Seaweed Snack Recipe and Sugar-Free Flavored Lemonade.
My notes: You can see a photo of what my version of this recipe looks like here on Instagram. It was originally a pie recipe, but Lily has made it into a crust-less bar recipe. If you want a crust you could try the chocolate cookie crust recipe that goes along with this recipe on page 433 of my book or use a 1/2 batch of this grain-free Banana Coconut Cookie recipe....pressed into the bottom of the pan, baked, and then cooled before adding the filling.
Coconut Banana Ice Cream Bars (dairy-free)
I created this recipe out of the Frozen Coconut Banana Cream Pie in my mom's book, Nourishing Meals (page 433). It is great as an after school snack or as a light dessert. We always keep a few cans of organic coconut milk in the fridge, because when coconut milk is chilled the cream separates from the water. You can then use the cream to make whipped coconut cream, or these bars. We also like to keep large bunches of ripe bananas frozen in the freezer to use in smoothies or for frozen desserts.
1/2 cup chilled coconut cream (scoop it off the top of the can)
3 tablespoons raw honey
1 to 2 teaspoons non-alcoholic vanilla extract
chopped dark chocolate or shredded coconut
Place all ingredients (except chocolate) in a food processor and pulse/blend until smooth and creamy. Pour into a 7x11 inch baking pan with a spatula and smooth out the top. Sprinkle the chopped chocolate or shredded coconut on top. Freeze until firm, about 2 hours. Cut into squares and serve immediately.
Store in a parchment lined container in the freezer. Source: www.NourishingMeals.com
More Frozen Treats:
Watermelon Whole Fruit Popsicles
Watermelon Sorbet
Strawberry Coconut Milk Ice Cream
Subscribe to this Blog via Email
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
Great recipe, Lily!!! These look SO good :)
ReplyDeleteWow! These look awesome :) I can imagine dipping them in chocolate and then they'd be like a klondike bar!
ReplyDeleteBanana and coconut is my favorite frozen dessert. I make it with tender coconut and banana and no sweetener used. Your idea of adding some chocolate would work like magic.
ReplyDeleteAwesome.
These look amazing! Thanks for the recipe!
ReplyDeleteCan you come make these at my house, Lily? :) It's finally warming up here in Wisconsin and these sound like the perfect frozen treat!
ReplyDeleteI'm looking forward to having these on a hot day in July. Thank you for the recipe. Pinned.
ReplyDeleteWell done Lily! These look delicious. We will definitely be making these.
ReplyDeleteThese look delicious and I can't wait to make these for my family! Great job Lily!
ReplyDeleteThese do look really good! I want to try them.
ReplyDeleteYummy! We just found out my 13 year old is allergic to dairy. (One of those "duh, should have known" moments.)She will LOVE this. She misses ice cream for dessert.
ReplyDeleteWow Lily! Even fabulous photos!
ReplyDeleteNice work!!! Can't wait to try them.
ReplyDeleteNice Job Lily-You are a pro!
ReplyDeleteSo Lily, when are you going to publish your first book? I'd like an autographed copy, please.
ReplyDeleteTrader Joe's make s a canned coconut cream (not organic unfortunately), so I'm guessing that can be used instead of coconut milk?
ReplyDeleteAnd what do you do with the water that separates from the cream?
Great job, these look so good! Can't wait to try them!
How adorable! Definitely will make these soon!
ReplyDeleteThanks so much for the recipe Lily! These look so refreshing for a hot day! We are going to make these in my Special Needs class, and I'm sure we will enjoy every bite! Thanks again!
ReplyDeleteWhat is coconut cream/ Is it in the refrigerated section? In a can on a shelf?
ReplyDeleteThis look so delicious! Will have to try...I love coconut.
ReplyDeleteWhat an awesome job, Lily! Thank you! I always have these ingredients on hand so these will be a great treat to make. :-)
ReplyDeleteShirley
OMG! I just came up with these myself, great minds think alike. I molded mine into a raw chocolate crust. yum ;-)
ReplyDeleteGreat recipe and so easy...and it's gluten-free! Thanks for sharing.
ReplyDeleteWow…this is cool. Really nice dessert but easy to make, guess I can try out some other fruits with this. First in my mind is durian… :)
ReplyDelete