• 5-6 Ripe bananas peeled and sliced
  • 1 can of Coconut milk
  • 2 PROPERCORN Smooth Peanut and Almond
  • 400g Strawberries hulled and roughly chopped
  • 100g Caster sugar
  • 1 Vanilla pod
  • 250ml Water


  • STEP 1

    Lay the banana on a baking tray and cover with cling film. Place in the freezer for at least an hour.

  • STEP 2

    Slice the vanilla pod in half and scrape the seeds out. Place in the pan, with the pod, strawberries, sugar and water. Bring to the boil then turn down to a simmer, stirring often.

  • STEP 3

    Once the strawberries have softened, mash with a fork. If too dry, add some more water and continue cooking for five minutes. Using a sieve, push with a spoon and strain over a bowl. Return to the pan and simmer until the rhubarb has a syrup consistency. Remove from the heat and keep warm or chill to thicken.

  • STEP 4

    Using a food processer, blitz the PROPERCORN until fine, light and fluffy. Add the frozen banana pieces and coconut milk and whizz until smooth.

  • STEP 5

    Serve drizzled with the strawberry syrup and a handful of PROPERCORN.