Roasted Banana–coconut Pops
15m prep 25m cook 40m ready
About ten 3-ounce pops Roasting the bananas gives them a deeper, richer flavor. Preheat the oven to 400°F.
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Ingredients
- 3 ripe bananas, unpeeled
- One 13 ½-ounce can coconut milk
- ½ cup packed brown sugar
- 1 tablespoon lime juice
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- (1 tablespoon dark rum)
- 1 (Chocolate Shell) (opens in new tab)
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Step 1.
Place on a baking sheet: 3 ripe bananas, unpeeled
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Step 2.
Roast until very soft and mushy, about 25 minutes.
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Step 3.
Let cool slightly, then peel over a blender container, letting the banana pulp fall into the blender; discard the peels. Add to the blender: One 13 ½-ounce can coconut milk; ½ cup packed brown sugar; 1 tablespoon lime juice; 1 teaspoon vanilla; ⅛ teaspoon salt; (1 tablespoon dark rum)
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Step 4.
Freeze and unmold as described in Fruit Ice Pops. If desired, to coat the pops with chocolate, prepare: (Chocolate Shell)
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Step 5.
Transfer the chocolate shell to a tall glass or container. Dip the unmolded pops in the chocolate, either halfway or to cover completely. Alternatively, drizzle the pops with the chocolate. Place the coated pops on a baking sheet lined with parchment paper and freeze solid, then transfer to a zip-top bag to store.
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