1 can coconut cream
2 tablespoons maple syrup
½ banana, peeled and cut into chunks
225 grams milk chocolate
90ml canola oil
Place popsicle ingredients in a food processor and blend until smooth. Pour into popsicle moulds. Freeze for an hour, then add popsicle sticks and continue to freeze for 4–5 hours.
Dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped.
In a medium-sized saucepan melt together the chocolate and oil, stirring occasionally to ensure it becomes smooth. Remove from heat once fully melted and pour mixture into a small glass jug or glass (something small and narrow is needed to ensure the popsicle can be submerged). Leave the liquid to cool until lukewarm. Remove your pre-frozen tray from the freezer. Dip your popsicles one by one into the melted chocolate and gently shake them to remove any excess drips and place them on the pre-frozen tray.
As the chocolate starts to turn to a matte finish, sprinkle over the toasted coconut and place on the pre-frozen oven tray. Return tray to freezer until ready to serve