January is the month we eat healthy foods so that we get a break from the sugar high and prepare ourselves for the next indulgence. Come mid February our diets are back to normal with cakes and chocolates. How about some ice cream? Fresh homemade ice cream with exciting blends and flavors are a real treat any time of the year, be it warm or cold outside.

It is summer Down Under and our friends there are having an International Incident Sundae Party hosted by Penny of Jeroxie. I want to join in the fun. Good thing the weather here in Minnesota is cooperating with temperatures in the mid to high 40′s this week. Better make the most of it before it drops back below freezing again on Friday.

International Incident Sundae Party

I have decided to make an ice cream with tropical flavors to help me dream of warmer climate ahead. Coconut and bananas are ingredients that are easily available year round even way north here. This combination reminds me of a dessert I made recently with coconut milk known as Bubur Cha Cha. Sometimes bananas are added into this dessert although mine was without. Perhaps Coco Nana Ice Cream is the creamier and frozen version of Bubur Cha Cha. :)

Coco Nana Sundae

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 1 quart

Coco Nana Sundae


  • 1½ cups (360ml) coconut milk
  • ½ cup (110g) sugar
  • 1 tsp vanilla
  • 2 medium sized bananas, sliced
  • 1½ cups (360ml) heavy cream
  • Toppings
  • Toasted coconut flakes
  • Chopped peanuts
  • Kahlua or maple syrup


Combine coconut milk and sugar in a medium sized saucepan over medium heat. Do not cover but stir until sugar dissolves and coconut milk comes to a boil.

Removed from heat. Add vanilla and bananas. Using an immersion blender, puree bananas until smooth.

Blend in cream. Cover and refrigerate for at least 2 hours.

Pour chilled mixture into ice cream maker and churn until desired consistency, about 15 to 20 minutes.

If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours. Serve with desired toppings.


If you do not have an immersion blender, pour coconut mixture and bananas into a blender and blend till smooth.


Drizzle some maple syrup over the ice cream for the kids and some kahlua for the adults.

Do not forget to join my CSN Giveaway opened until 9:00pm Central, Thursday, February 17th. Click here to enter.

Enjoy…..and have a wonderful day! 8-)