In episode 7 of Simply Ming Series 7, Ming Tsai invites Annie Copps to share her banana freezer pops recipe.
In a medium saucepan over medium heat, bring coconut milk, ginger and Craisins to a simmer and cook about 5 minutes. Remove from heat and let steep overnight in fridge.
Pour half coconut milk mixture into blender. Add banana and vanilla and puree until smooth. Add back to remaining coconut milk mixture. Fill six 4-ounce freezer pop molds and place molds in freezer for about 4 hours, or until frozen.
Meanwhile, line a baking sheet with wax paper. Place coconut in a shallow rimmed plate (or pie tin). In a double boiler, melt chocolate. Remove pop from mold and lay on wax paper. Drizzle with chocolate and press in coconut. Freeze for 10 minutes, then repeat with other side of pops. Repeat with remaining pops.
Freeze 5 minutes to set.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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