Eosinophilic Esophagitis Friendly Coconut & Cinnamon Frozen Banana Coins
Total time2 hr 15 min
Prep time15 min
Cook time0 min
4.9(19)
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Learn more →Ingredients
4 servings
- 3 medium ripe bananas
For the coconut coating
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp honey
- ¼ tsp ceylon cinnamon
- 1 pinch fine sea salt
For serving
- 2 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Line a baking sheet with parchment paper and set it in the freezer for at least 10 minutes to chill.
- 2
Slice the bananas into rounds about 1/2-inch thick and arrange them in a single layer on the chilled parchment-lined baking sheet. Freeze for 20 minutes, until the surface of each slice is firm enough to hold a coating without sliding.
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