Banana Split Ice Pops

The delicious chocolate and coconut coating on these ice pops complements the rich, creamy banana mixture that lies within.

Makes: 8 ice pops
Prep: 25 minutes
Freeze: 5 hours
Eat: within 3 months of freezing

Ingredients:
4 bananas
1/3 cup confectioners’ sugar
2 tablespoons cream of coconut
1/2 cup vanilla yogurt
14 ounces semisweet dark chocolate, coarsely chopped
1 cup dry sweetened coconut flakes, to decorate

Step 1

Peel the bananas. Put them in a blender with the confectioners’ sugar, cream of coconut, and yogurt and process until smooth. Pour the mixture into eight 1/4-cup ice pop molds. Insert the ice pop sticks and freeze for 4 hours, or until firm.

Step 2

When the banana mixture is frozen, line a baking sheet with parchment paper. To unmold the ice pops, dip the frozen molds into warm water for a few seconds and gently release the pops while holding the sticks. Place them on the prepared baking sheet and return to the freezer for 1–2 hours.

Step 3

Put the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Remove from the heat and let cool slightly.

Step 4

Dip each ice pop into the melted chocolate, then sprinkle with the dried coconut. Return to the prepared baking sheet and freeze for 10–20 minutes, or until ready to serve.