Is it too early to start thinking about summer? I know it’s only January, but I’m already itching for lazy summer days.
I have summer on the brain all year long. Maybe because July is my birth month, perhaps because summer means it’s travel time, or could it be that I ache for long summer days that allow me to take pictures past 3 pm? Does that last one strike a chord with any of you fellow food bloggers?
Whatever the season, I guarantee these chocolate dipped banana coconut ice pops will have you thinking it’s summertime.
Where do I begin with these banana coconut ice pops? They’re jam packed full of coconuts!
You start with a can of coconut milk, a splash of coconut water, a couple tablespoons of coconut sugar and blend it all together with a sweet, ripe banana.
After that’s been frozen, we dip the banana coconut ice pops into a chocolate dip made of melted dark chocolate and coconut oil. I could have gone overboard with the coconuts and sprinkled shredded coconut over the ice pops, but I didn’t. It’s too early in the year for coconut overkill. Toasted almonds works wonderfully with the tropical flavors of coconut and banana.
If it weren’t for the couple of pounds I gained from the holidays, I would have tested these babies with richer coconut cream. I’ll save that recipe testing for another day.
I could eat three of these in one sitting. Let’s not talk about how I know that. Instead, let’s talk about how these coconut ice pops will have you craving a tropical vacation. Hawaii, Bali, Thailand, Tahiti…
Banana Coconut Ice Pops
- 14 oz can light coconut milk*
- 1/4 cup coconut water
- 3 Tablespoon coconut sugar
- 1 ripe banana
- 8 oz dark chocolate (72%), roughly chopped
- 3/4 cup coconut oil
- 1/2 cup toasted almonds, roughly chopped
- In a blender, combine coconut milk, coconut water, coconut sugar and banana. Blend until smooth. Pour mixture into popsicle molds. Insert wooden popsicle sticks and freeze for at least 5 hours or until solid.
- To make chocolate dip: Place chopped chocolate and coconut oil in a heat-proof bowl. Set over a pot of simmer water, creating a bain-marie (double boiler). Melt chocolate over low heat. Stir to combine. Once chocolate has melted, remove from heat.
- Dip frozen ice bars into melted chocolate dip mixture. Immediately sprinkle with chopped almonds. Enjoy immediately or store in the freezer until ready to eat.
- I used light coconut milk from Trader Joe's, but any kind of coconut milk should work. The popsicles will be creamier if you use full-fat coconut milk.