Banana Coconut Cream Popsicles

Banana Coconut Cream Popsicles

  • 1/4 cup semi-sweet mini chocolate chips
  • 2 large frozen bananas, cut into chunks
  • 1 14-oz can unsweetened coconut cream (or full-fat coconut milk, if you can't find the cream)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Divide the chocolate chips between 10 popsicle molds, about a teaspoon each.

In a blender, puree the frozen bananas, coconut cream, vanilla and cinnamon until smooth and thick.  Pour into the molds.  Tap the molds firmly against the counter a few times to get rid of any air bubbles and to let the banana mixture settle around the chocolate chips.

Insert popsicle sticks and freeze until solid, about 8 hours, or overnight.  Run the molds under warm water to remove the popsicles, and store them in the freezer in an air-tight container.

Yields 10 popsicles

Recipe from Curly Girl Kitchen