Growing up, my favorite ice cream truck popsicle varieties were all kinds of artificial-the striped and rocket-shaped, the crispy-coated and “cheesecake”-flavored, the ones that left faint rings of orange dye around your mouth. I also distinctly remember loving the ones shaped like the Pink Panther’s face with two gumballs for eyes.
Now that I am a grown-up, or sort of, I much prefer fruit popsicles. This recipe is my version of my favorite flavor-coconut-blended with banana to make it a little creamier. These are nearly bite-sized, quite satisfying, and good for a summer dinner party dessert or an afternoon snack.
2 standard freezer ice cube trays
Wooden skewers, cut in half (about 10)
2 ripe bananas, sliced
1 can coconut milk
1 tbsp vanilla extract
2 tbsp cinnamon
1/3 cup shredded coconut
1 1/2 cup almond milk
2 cups chocolate chips (melted in a sauce pan within a pan of water so the chocolate doesn't burn), for dipping sauce
1. Blend together all ingredients in a blender or food processor and adjust according to taste.
2. Pour the mixture into ice cube trays, filling each compartment to the brim. I had enough to fill one tray fully and the other about halfway.
3. Put the trays into the freezer and let sit for about an hour. The mixture needs to be firm enough so that the sticks will stand up on their own when inserted, which is the next step. Once the pop have their sticks, put back in the freezer until they are solid. Pop them out when they are ready and enjoy-alone or dipped in the melted chocolate.