Coconut Banana Sorbet

Some say summer is coming to a close, but I have to disagree. In the northeast September has the tendency to be quite summery, often with the best weather of the year. So, we have another month at least!Ok. Maybe that’s me clinging to hope, but I don’t care. I’ll call it summer if I want to!Anywho, this simple, healthy and delicious sorbet is bursting with tropical flavors. Eat it now, or all winter long and pretend you’re on a tropical beach. The best part – it is pretty dang good for you. No refined sugar, loads of nutrients, shockingly creamy, and all kinds of yummy. PLUS! You can totally add a splash (or five) or rum to liven things up a bit. Then, go ahead and call it “coco-nanner-cream” like I do. Don’t judge.Coconut Banana SorbetIngredients3 very ripe bananasOne, 14 ounce can coconut milk (I used the low-fat kind, but I’m sure it would be even creamier with full-fat)Stevia or other sweetener to taste (I used 3 packets)Optional toppings: sliced banana, shredded coconut, white chocolate chips – go wild!1.) In a food processor or blender combine all ingredients until totally smooth.2.) Pour the mixture into the pre-frozen drum of your ice cream maker. Allow it to churn until frozen. The mixture will start to clump up on the paddle. Mine took about 15 minutes.3.) Serve immediately or transfer to a freezer safe dish. Store in the freezer up to a couple weeks. Allow the sorbet to sit at room temperature for about 10 minutes to soften. Scoop away!