*2 very very ripe organic bananas (peeled and frozen in a baggie)
*1 buko (young coconut)
(have the produce manager help you pick one)
In Manila, the Philippines, the street vendor punctures a hole in the top of the buko and sticks in a wide straw so you can draw out the liquid. Then he lops off the top portion and scoops out the tender, gel-like meat for you. The best buko I had was at Mt. Taal, where a scoop of lavender-colored ice cream sat inside the shell upon the unmolested gel. Mmm. At home you will need to find a very sharp serviceable (but disposable) knife (not your expensive wedding gift knife)because this is hard work. Saw, stab, cut and hack your way in.
Pour off the 'milk' and split open the coconut shell. Scrape out all the gel. Put this into the blender/food processor with your bananas.
Whirr until smooth.
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