Peel and slice the bananas. Put them in a freezing bag or container and put in the freezer overnight, until they are frozen.
The next day, preheated the oven to 350F/180C and toast the coconut flakes until they are lightly golden, 5 minutes. You can also do it in a skillet over low heat.
Remove the bananas from the freezer and put them into a food processor (in the blender they become too soft and mushy).
Add the rest of the ingredients and pulse – every now and then scrape down the sides with a spatula – until the bananas turn into a soft-serve ice cream. Put the ice cream in a container and freeze up to two weeks.