Banana and Coconut Frozen Yogurt Popsicles

The entries have started trickling in for the COCONUT round of Weekend Wokking, hosted this month by Ivy of Precious Pea. Did you see my entry of Banh Dua Nuong (Vietnamese Coconut Tartlets)? If you've got a recipe featuring any type of coconut, please come play!

Rita of Pink Bites' entry of a tropical parfait featuring mangoes, toasted coconut flakes, and frozen yogurt reminded me of these banana and coconut frozen yogurt popsicles I had made earlier this summer.



This recipe started out as an attempt to recreate Thai caramelized bananas with toasted coconut flakes that I made years ago. But my bananas were too ripe and fell apart. So I added in some plain yogurt and was going to make my Homemade Frozen Yogurt with it instead. But then I forgot about it in the freezer so it solidified. Added all the events together and a light bulb went off. I let the mixture melt, filled my popsicle tray, and made these banana and coconut frozen yogurt popsicles.







Banana Coconut Frozen Yogurt Popsicles

For six frozen yogurt popsicles, you'll need:

1 very ripe banana
1/3 cup toasted coconut flakes
2 tblsp butter
2 tblsp brown sugar
1 or 2 8-oz containers of plain yogurt

If you don't have a popsicle tray, you can fill the mixture into ice cube trays and insert toothpicks, or fill small paper cups and insert a bamboo skewer.

Toast 1/3 cup coconut flakes in a dry pan on the stove top until it becomes slightly golden. Set aside.

Melt 2 tblsp sugar and 2 tblsp butter in a pan until it starts to thicken. Add the banana and let it absorb the sugars and caramelize. Then turn off the heat, add the toasted coconut flakes and mash everything together with a potato masher. Let the mixture cool down in the fridge.

Then add one or two 8-oz containers of plain yogurt and mix thoroughly.

Spoon everything into popsicle makers and freeze.

Enjoy!

*****
1 year ago today, no-soak rice paper.