Cool It Week: Chocolate and Coconut Banana Pops

Cool It Week: Chocolate and Coconut Banana Pops

I don’t know about where you live but it has been insanely hot here. Don’t get me wrong. I’m not complaining. I love the heat and miss dearly in January. However, there’s only so many ice creams you can eat to cool you off. Do you know what I mean? Gosh, nothing is as satisfying. Well, a margarita is, but this is a family blog people!

I’ve written in this very spot that I don’t have anything against ice cream. I also love the ice cream truck. It’s just all that sugar. Plus, this isn’t about me, but those calories are a killer. It’s why Scarlett and I have been on a hunt for alternatives. While Ceri cornered the market on all fruit popsicles, I’m going cash in on frozen fruit. We found this simple recipe by Whole Foods and are pretty sure it can be worked in a 100 different ways.

Chocolate and Coconut Banana Pops

3 bananas
6 dark chocolate, chopped
1/3 cup unsweetened shredded coconut
6 popsicle sticks

Method

Peel and cut each banana in half. Carefully push a popsicle stick into the cut end of each banana half. Place bananas on a cookie sheet lined with parchment paper. Place them in the freezer for 30 to 45 minutes.

Meanwhile, microwave (in a medium bowl) or use a double boiler to melt chocolate. Remember to stir continuously so it doesnt burn, melt for about 1 to 2 minutes. Put coconut in a wide, shallow bowl. Remove bananas from freezer. Working with one banana at a time, spoon chocolate over top to coat. Hold banana over bowl in one hand and use the other to tap the wrist of the hand holding the banana. This will help excess chocolate to drip off. Sprinkle banana with some of the coconut. Return banana to baking sheet and freeze until chocolate and coconut are set, about 10 to 15 minutes.

Think about it. You can use nuts, sprinkles, cranberries, white chocolate, diced fruit bits. You name it, the skies the limit to what you can freeze on these babies. And, I have to say, the dark chocolate we used (it’s healthier you know) went down just as nicely with Scarlett. Plus, unlike popsicles, these little gems freeze up quick.

Originally posted July 28, 2011

You might also like

By Ingredient

Guest Blogger: Amanda and Al make Creamy Baked Leeks

During American Thanksgiving, my mother didn’t make the entire meal. It was the first time this ever happened. We made the woman swear up and down that she would make

Drinks

Immune Boost Week: Kale and Berry Smoothie

There’s a vegan restaurant in our neighborhood in downtown Toronto that I’ve been addicted to for years. It has a vast menu of smoothies that are tailored to just about anything

By Ingredient

Comfort Week: Guest Blogger Duncan Coutts makes out-of-control Delicious Meatloaf

Scarlett’s “Uncle Rob” has earned Junos. He’s also a member of a wildly popular Canadian band. But, who cares about all that, can the man cook? Isn’t that what you want to

5 Comments

  1. T
    July 30, 17:42 Reply
    Super idea! Must give it a try for sure.Thanks!
    • Laura Keogh
      August 04, 20:35 Reply
      Let us know if you try it. We'd love to hear your thoughts. Thanks for reading!
  2. Carolyn
    June 28, 11:07 Reply
    I am going out to buy bananas right now to make this as a last day of school treat for the kids!
  3. Deborah Fulsang
    June 30, 17:45 Reply
    Love these banana pop ideas and I know my kids will use their imaginations and come up with various sprinkle ideas too. Me thinks a butterscotchy-caramely sauce would be good instead of the chocolate too!

Leave a Reply

15 + 20 =