Most people use canned coconut milk, but I used coconut milk powder simply because the store was out of the canned kind. I didn’t want to go farther, so I just bought the powder.

The package instructions say to mix 1 packet of coconut milk powder with 1 1/4 cups boiling water (about 300 ml). I was going to measure carefully, but couldn’t find my measuring tools, so I just used a glass to measure and filled it up with water.

Pour the water into a pot and bring it to a boil. Once boiling, turn off the heat and add the coconut milk powder, stirring until dissolved (it smells amazing!). Then add the yogurt, sweetened condensed milk, and sweetened milk, and mix well. You’ll get a creamy mixture like in the photo.

Next, slice the bananas. Put them in a blender and blend until smooth. When the mixture from step 3 has cooled a bit, add it to the blender with the bananas. Blend, stopping to stir a couple of times, until everything is well combined.

With these amounts, I made 10 small containers. Pour the mixture into containers, sprinkle shredded coconut on top, and cover with lids. Place in the freezer until the ice cream is set, then scoop and enjoy!

I made this in the evening and left it in the freezer overnight. In the morning, the ice cream was ready. I tasted a spoonful and it was just the flavor I love—fragrant, delicious, and refreshingly cold. So good!