Bake the bananas in the skin in the oven at 180 ° C top / bottom heat for a quarter of an hour. Remove the pulp and cut into pieces. Finely puree the pieces together with sugar, salt and coconut milk with a hand blender. If necessary, pass the puree through a sieve again.
Cool the mixture in the ice cream machine and finally mix in the tamarind sauce. If you want the ice cream marbled, spread the tamarind sauce on top of the ice cream and fold in only once. Let the dessert harden in the freezer.
Before serving, put the ice in the fridge for an hour. You can decorate well with fresh coconut flakes or lime zest.
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