Banana Coconut Ice Pops

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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 Time5

Inactive Freeze Time5

Total Time5 5

Course: Dessert

Cuisine: American, Filipino

Servings:

Author: Maryanne Cabrera

Ingredients

14.5 oz canned coconut milk* well shaken
3 Tablespoon coconut sugar, maple syrup or sweetener of choice
2 medium-size ripe bananas

Chocolate Dip:

8 oz dark chocolate (72%), roughly chopped
¾ cup coconut oil
½ cup toasted almonds, roughly chopped

Instructions

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.

Notes

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.
The recipe makes double the amount of chocolate dip you will actually need. However, it is easier to coat the pops with a larger amount than a smaller one.

Nutrition