2 teaspoons kosher gelatin

1/4 guava or other tropical fruit juice

1/4 cup honey

2-1/4 cups vanilla soy milk

1 cup mashed bananas (2 medium bananas)

1 teaspoon vanilla

1/4 cup finely shredded coconut

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions, adding coconut halfway through freezing time.

Makes about 1 quart.

V PER 1/2 CUP SERVING: 156 CAL (34% FROM FAT), 3g PROT, 6g FAT, 22g CARB, 44mg SOD, 0mg CHOL, 2g FIBER.