1 14- ounce can full-fact coconut milk refrigerated overnight
2 ripe tropical avocados halved, pitted and peeled
1 ripe banana cut, and frozen
3 tablespoon maple syrup
2 tablespoon lemon juice
4-5 large mint leaves
Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours. In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie).
Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
For best results, let soften for 10-15 minutes at room temperature before serving.