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Roasted Banana–coconut Pops

  • 15m Prep Time
  • 25m Cook Time
  • 40m Ready In

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  • Cuisine : World
  • Course : Dessert

About ten 3-ounce pops Roasting the bananas gives them a deeper, richer flavor. Preheat the oven to 400°F.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 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
    • 8 ounces semisweet chocolate, finely chopped, or chocolate chips
    • ¾ cup refined coconut oil
    Sub-recipe steps
    1. Combine in a double boiler or heatproof bowl set over a pan of barely simmering water: 8 ounces semisweet chocolate, finely chopped, or chocolate chips; ¾ cup refined coconut oil
    2. Stir frequently until the chocolate is fully melted. Let cool slightly and use right away or transfer to a dry container and store at room temperature. To remelt the chocolate, either transfer the mixture to a double boiler and melt over simmering water, or microwave in 30-second bursts, stirring after each one, until fully melted.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 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)

Let's Cook

  1. Step 1.

    Place on a baking sheet: 3 ripe bananas, unpeeled

  2. Step 2.

    Roast until very soft and mushy, about 25 minutes.

  3. 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)

  4. Step 4.

    Freeze and unmold as described in Fruit Ice Pops. If desired, to coat the pops with chocolate, prepare: (Chocolate Shell)

  5. 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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