For the coconut ice cream, peel and cut the bananas into smaller pieces and place in the freezer for at least 4 hours.
Pour the coconut milk into ice cube molds and also place in the freezer. After about 4 hours, place bananas, coconut milk and birch sugar syrup in a stand mixer and puree.
Finally, add the coconut flakes and stir everything well and serve the vegan coconut ice cream immediately.
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