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 Protein
- 0.25cup - unsweetened shredded coconut
- 0.333333333333cup - 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 ice pop molds (ours made 6). Transfer to your freezer and allow the ice pops to freeze for about 2-4 hours.
Once the ice pops are completely frozen, remove them from their molds (you can run a little warm water over the molds to help remove the pops) 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. Dip one ice pop at a time into the chocolate and place it back on the 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. Serving size is 1 ice pop out of a 6 pop batch.
Calories: 119, Protein: 4g, Carbs: 13g, Sugar: 10g, Fat: 8g