Enjoy saucy creamy treat at your home by trying this simple recipe!


6 medium-size ripe bananas (about 2 1/4 lb.)

1 1/2 pounds fresh strawberries, trimmed

2 tablespoons coconut sugar

1 tablespoon brown rice syrup

3/8 teaspoon salt

1/3 cup canned coconut milk

3 tablespoons creamy natural peanut butter

1/2 teaspoon vanilla extract

3 tablespoons finely chopped roasted peanuts


Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours.

Finely chop 1/2 pound of the strawberries.

Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan.

Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture.

Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary.

Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture.

Serve with strawberry sauce and chopped peanuts.