Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Neapolitan Fruity Alaskan 3 frozen bananas 1 cup frozen strawberries 1 cup frozen blackberries 1 cup frozen pineapple tidbits 1/4 cup shredded coconut 1 cup tofu milk 1/2 cup coconut milk 1/4 cup shredded coconut, toasted 1/4 cup coconut ribbons, toasted 1 container nondairy topping (or homemade) 1 loaf banana bread, sliced lengthwise in 1/2 inch layers (gf if necessary) Bend 1 banana with frozen strawberries and 1/2 cup tofu milk until smooth yet thick. Spread in bottom of chilled bread pan. Place layer of bread or cake on top and place in freezer. Blend 1 banana with 1/2 cup frozen pineapple and coconut milk until thick; fold in remaining frozen pineapple. Spread on top of bread layer in pan. Place another layer of bread on top; chill in freezer. Blend 1 banana with blackberries and 1/2 cup tofu milk until thick. Spread on top of bread layer; return to freezer. Let freeze in bread pan overnight. Run pan under warm water and turn layered dessert onto a platter that will fit back in the freezer. Coat with nondairy topping and sprinkle with toasted shredded coconut and toasted coconut ribbons. Return to freezer until topping is firm. Slice into 3/4 inch slices, garnish with fresh strawberries and blackberries, and serve immediately. Quote Link to comment Share on other sites More sharing options...
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