Have you ever had chocolate-dipped frozen bananas? When I lived in Ecuador, you could buy them for the out-of-control tiny price of 10 cents in the banana growing regions of the country, and I very very quickly fell in love. If you haven't had them before, this is the time to try it out!
This time around, I decided that it was time to dress up the simple chocolate covered frozen banana into a popsicle and these are what I settled on. With rich, creamy coconut milk, vanilla, and a coating of cashews, these popsicles and a perfectly creamy take on those classic bananas with a nice exterior crunch.
While making these beauties, I kept the melted chocolate off my clothes with my Nomadic Wares apron. My friend Andrew (ironically, from my time in Ecuador where I fell in love with frozen chocolate banana treats) makes these aprons by hand with incredible fabrics for a durable, functional, and beautiful apron that treats me well at home and in professional kitchens.
I'll leave it to that! It's summer, we're all busy, and it's time to start making some popsicles. Get these sweeties in the freezer so you can go have fun (and know there's a cold treat waiting for you when you return)!
Banana Coconut Cashew Popsicles
makes about 8 medium popsicles, depending on your popsicle mold size
3 very ripe bananas
1/2 tsp vanilla
14oz can of coconut milk
2 Tbsp honey (optional or to taste)
1/2 cup cashews, chopped
- In a blender, combine bananas, vanilla, coconut cream, and honey (if using). Puree until the mixture is smooth.
- Pour the mixture into popsicle molds, insert the popsicle sticks, and put into the freezer.
- Once the popsicles are frozen (I just wait until the next day, to be sure they're solid), melt the chocolate in a double boiler, or a heatproof bowl over a pot with a little water in the bottom.
- When the chocolate is melted, remove the popsicles from the freezer (as few at a time as possible!). Quickly cover each one in as thin a layer of chocolate as possible and roll in the chopped cashews.
- Place the popsicles on a baking sheet, and return to the freezer until the chocolate has hardened. Transfer into an airtight bag or container for storage.