Vegan banana coconut ice pops dipped in chocolate and topped with chopped almonds.
I have summer on the brain all year long. Want a taste of summer in the dead of winter?Whatever the season, I guarantee these chocolate dipped banana coconut ice pops will have you thinking it’s summertime.
I could eat three of these in one sitting! They’re so creamy, delicious, and refreshing! Instead, let’s talk about how these coconut ice pops will have you craving a tropical vacation. Hawaii, Bali, Thailand, Tahiti…
Ingredients
The popsicles are made with three ingredients: coconut milk, coconut sugar, and bananas.
Full-fat canned coconut milk will produce creamier, tastier coconut ice pops. You may use light coconut milk or reduced fat coconut milk- however, the resulting product will be a bit icy in texture.
Coconut sugar is a natural sweetener made from coconut palm tree sap. It is a popular choice for those seeking somewhat healthier alternatives to regular granulated sugar. It has a similar flavor to brown sugar. If you don’t have coconut sugar, go ahead and use white sugar, brown sugar, maple syrup, agave syrup or your sweetener of choice.
Ripe bananas are the last key ingredient. Choose ripe bananas that are studded with brown spots all over (signifying that the bananas have begun to convert its starches into sugar). These bananas will naturally sweeten and flavor the popsicles.
Assembly
It doesn’t get easier than this! All you need is 5 minutes to blend all the ingredients together. Pour mixture into a popsicle mold and freeze. That’s it.
Start with a can of coconut milk and some coconut sugar (or sweetener of choice). Blend it all together with two sweet, ripe bananas. Pour in desired containers and freeze.
Of course, you can enjoy the mixture as soon as it’s frozen. However, let’s jazz it up a bit. Dip the banana coconut ice pops into magic shell!
Homemade magic shell is a mixture of melted chocolate and coconut oil.
To make a vegan version, be sure to use dairy-free chocolate. I prefer dark chocolate. It contrasts better with the sweet coconut banana mixture.
The magic shell will immediately harden upon contact with the super cold ice pops. Immediately top the chocolate dipped popsicles with chopped almonds. For an extra tropical experience, sprinkle shredded coconut or coconut flakes!
Recommended Popsicle Molds
I use these popsicle molds from Amazon. They’re inexpensive and work really well! I’ve had mine for over ten years and they’re still going strong.
Here are several ideas for ice pop molds you may already have at home:
- Ice cube tray: pour mixture into the tray, add heavy duty cocktail pick, and freeze.
- Paper cups: pour mixture into paper cups, cover with foil, and pop a wooden stick in. Freeze. Peel off paper when ready to eat!
- Small yogurt containers
Coconut Milk Desserts
- Coconut Ice Cream and Coconut Sundae Cones
- Bibingka Coconut Rice Cake
- Coconut Cake with Whipped Cream Frosting
- Coconut Panna Cotta
Banana Coconut Ice Pops
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
this looks absolutely perfect. i’m trying this with vegan chocolate very soon because now my mouth is watering.
I think the toasted almonds sound like just the right touch to complement the coconut and bananas. I could also eat 3 in one sitting! I’m itching for summer like crazy – what’s with the light disappearing so early!?
I made some popsicles today too! ha! Oh man…. sooooooo ready for summer. And YES, taking photos beyond early afternoon sounds like a dream at this point. :)
Trish
I’m excited to see what you made! I took at peek at your site and I’m in love… almond milk chai with whiskey and orange? Hello, new bff! :)
Dipped in dark chocolate?!?! I’m SO there! :D
Yessssss!