Carrot cake pudding, or ice cream (v, r)

This raw, vegan dessert can be served as a pudding or as ice cream. Both versions taste delicious!
Makes 2 serves.
Food processor required.

Original post (with pictures) here.

2 small bananas, frozen
2 medium carrots
1/4 cup regular (full-fat) canned coconut milk

Optional ingredients:
Maple syrup or other sweetener, to taste (recommended if you like sweet desserts and/or if you plan to serve this chilled as ice cream)
Vanilla essence
Cinnamon, nutmeg, cardamom or cloves
Desiccated coconut, for serving

1. Grate the carrots using a food processor attachment, or by hand if necessary.
2. In the large bowl of a food processor, process the grated carrots and frozen bananas until well combined. Scrape down the sides of the bowl occasionally if needed.
3. Add the coconut milk and any optional ingredients to the food processor and process until the mixture is thick and reasonably smooth.
4. Spoon into two bowls or serving glasses.
If serving as a pudding, chill in the refrigerator for 15 minutes to an hour before serving.
If serving as ice cream, freeze for approximately 1 hour, until the mixture is firm but not frozen solid.
Sprinkle with desiccated coconut before serving if desired.