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“from the australian kellogs website Tips: Serve with ice cream as a special Banana Sundae treat. Be sure to use the popsicle sticks, as they are safer for children than skewers. Try mango or pineapple instead of banana.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 12 cup shredded coconut
  • 300 g milk chocolate
  • 2 12 cups cocoa, pops
  • 12 pedestal popsicle sticks
  • 6 bananas, peeled and cut in half

Directions

  1. Pre-heat oven to 180°C.
  2. Place the coconut onto a baking tray on the middle to top shelf of the oven and allow coconut to turn golden brown, remove from oven and cool.
  3. Place the chocolate into a medium bowl and place in the microwave for 1 minute, stir well and return to the microwave another minute.
  4. Mix the Kellogg's® Coco Pops® and the coconut together and put onto a plate.
  5. Push the popsicle sticks into the base of the bananas and quickly dip in the warm chocolate, roll the banana in the Kellogg's® Coco Pops® and the coconut and place onto a baking sheet lined with greaseproof paper.
  6. Refrigerate until required; allow to stand 5 minutes before serving.

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