Banana and coconut 'ice-cream' sandwich with chocolate and toasted coconut

In a food processor add bananas, coconut cream, lemon juice and sugar and blend until smooth.

Pour mixture into a rectangular container, about 10 centimetres by 30 centimetres, lined with cling film. Choose a container that best matches the shape of your wafers. Freeze for six hours or overnight.

Before assembling, melt chocolate in a small bowl over simmering water. Remove from heat when fully melted.

Cut set ice-cream into 10 slices and sandwich together between wafers.

Dip one end of the sandwich into the melted chocolate, then into toasted coconut and lie sandwich on a lined tray. Put back in the freezer for five minutes to set the chocolate.