Banana Coconut Ice Pops
The tropical flavors of these banana coconut ice pops will have you feeling like summer no matter what season it actually is. Dipped in dark chocolate and sprinkled with toasted almonds, these are the perfect little frozen treats!
Prep Time: 5 minutes mins
Inactive Freeze Time: 5 hours hrs
Total Time: 5 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American, Filipino
Servings: 8
- 14.5 oz canned coconut milk* well shaken
- 3 Tablespoon coconut sugar, maple syrup or sweetener of choice
- 2 ripe bananas
Chocolate Dip:
- 8 oz dark chocolate (72%), roughly chopped
- ¾ cup coconut oil
- ½ cup toasted almonds, roughly chopped
Combine coconut milk, coconut sugar and banana in a. blender. Process 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.
- Full-fat coconut milk will result in a creamier popsicle. You may use "light coconut milk" or "reduced fat coconut milk." However, the resulting popsicle will be a bit icy.
- Add more coconut flavor by garnishing chocolate dipped popsicle with toasted shredded coconut or coconut flakes.