Chocolate Dipped Piña Colada Pops
- 1 - banana
- 0.5cup - light canned coconut milk
- 0.5cup - canned crushed pineapple in juice
- 1 - scoop Piña Colada IdealLean
- 0.5cup - unsweetened shredded coconut
- 0.33333333333333cup - dark chocolate chips, melted
In your blender, combine the banana, coconut milk, and crushed pineapple and blend on high until smooth. Divide the mixture evenly between your popsicle molds. Our made 6! Transfer to your freezer and allow the popsicles to freeze for about 2-4 hours.
Once the popsicles are completely frozen, remove them from their molds (you can run a little warm water over the molds to help remove the popsicles) and place them on a wax paper-lined baking sheet. Transfer the baking sheet to your freezer until you’re ready to dip the popsicles.
Melt chocolate in the microwave for about 1 minute. Stir to help melt the chocolate, and microwave longer if needed. One popsicle at a time, dip it in the melted chocolate and then place it back on your wax paper-lined baking sheet. Sprinkle immediately with some of the unsweetened coconut. Continue until all the popsicles are dipped and coated with coconut. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place the baking sheet back in your freezer until you are ready to eat them.