Banana Popsicles

Updated: Jul 1

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I am not sure if I am the creator of this recipe, because these banana popsicles are an accident. Long story short. I had a bunch of bananas that are going bad and I know throwing them in the freezer is not the best option. But I did anyway. 3 days later, I thawed the frozen bananas a bit in the chiller cos I was planning on making some toast.



Out of curiosity, I took a bite. It was at that exact lightbulb moment that I said out loud: banana popsicles! Ideas came rushing in. This is what I ended up with, pandan coconut coated bananas with an extra layer of dark chocolate.



My daughters, who are not fans of bananas, love these to bits! Cos these remind them of an overpriced ice cream brand. This is one of the many ways of incorporating more fruits into their diet. In closing, I really hope you will give this idea a try.


 

Ingredients:

(Make 10 popsicles)

  • Coconut Cream, 200g

  • Pandan Leaves Coarsely Cut, 12

  • Bananas, 10

  • High Quality 70% Dark Chocolate Vegan Friendly, 100g

  • Coconut Oil, 40g

  • Coconut Rum, 2 TBSP

  • Fresh Orange Zest, 1 Orange

  • Sea Salt, Pinch

  • Desiccated Coconut, For Dusting

 

Equipment:

 

Directions:

  1. In a blender, add coconut cream and pandan leaves with just enuff water to keep the blender going.

  2. Blitz until smooth.

  3. Pass the mixture thru' a sieve and into a bowl.

  4. Squeeze out as much pandan juice as humanly can.

  5. Discard all the residue.

  6. Transfer the pandan coconut cream into a tall cylinder glass.

  7. Peel bananas and carefully slide in the ice cream sticks.

  8. *Try not to use overripen bananas as they might fall apart easily.*

  9. Dunk them into the coconut cream mixture and transfer them onto a baking tray lined with parchment paper.

  10. *I am using medium-sized bananas. Work with 1 banana at a time.*

  11. Freeze the bananas overnight. Chill the coconut cream mixture.

  12. The next day, dunk the bananas into the coconut cream for the 2nd time.

  13. Freeze for at least 2 hrs.

  14. Dunk the bananas again for the 3rd and final time.

  15. Freeze for at least 2 hrs.

  16. While the bananas are freezing, melt chocolate on a double boiler.

  17. Once the chocolate has melted, add coconut oil.

  18. Stir to combine well.

  19. Add in orange zest and salt.

  20. Stir until well combined.

  21. Remove the bananas from the freezer and dunk them into the chocolate mixture.

  22. Immediately dust some desiccated coconut over the top.

  23. If you are gonna consume the popsicles on the same day, chill in the fridge until the bananas are slightly softened.

  24. If not, store them in the freezer. It can be kept for up to 7 days.


I will just let the photo describes how yummilicious it is...

 

Recipe Video:



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