Banana and coconut semi-freddo

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Servings: 6

Ingredients:
2 small bananas, peeled, chopped
3/4 cup low-fat vanilla yoghurt
200ml low-fat evaporated milk
100ml pineapple juice
1/2 teaspoon coconut essence
1/4 teaspoon ground nutmeg
250g strawberries, hulled, sliced

Instructions:
Place bananas, yoghurt, evaporated milk, pineapple juice, coconut essence and nutmeg in a blender. Blend until smooth.

Pour into a 1-litre capacity airtight container. Freeze for 4 to 5 hours or until just frozen. Spoon into bowls. Serve with strawberries.

Notes & tips
The semi-freddo will keep in the freezer for up to 1 month. As it contains no preservatives, you might need to let it stand in the fridge for 15 minutes to soften slightly before scooping.

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