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