BANANA COCONUT ICE BLOCKS
Sweet Nourish
Whenever I serve these at a kids’ party, the adults seem to snap them up more quickly than the children. This is a fun recipe to make with kids, as watching the chia seeds expand and the mixture thicken feels a bit like a science experiment.
If you prefer, instead of freezing the coconut mixture, you can eat it topped with fresh banana as a delicious coconut-chia pudding.
For Thermomix method – see Variation below.
Ingredients
400ml tin coconut milk
40g (1⁄4 cup) chia seeds
2 tbsp pure maple syrup
1⁄2 tsp natural vanilla extract
1 banana, sliced
160g dark chocolate, broken into pieces (see Tips)
Method
1. Place coconut milk (including any thickened milk stuck inside the tin), chia seeds, maple syrup and vanilla into a bowl, and mix well until combined. Set aside for 1 hour to allow chia seeds to expand.
2. Place a spoonful of coconut chia mixture into the bottom of 6 ice block moulds (100ml capacity). Place 1 banana slice on top of the mixture. Repeat layering of remaining banana slices and coconut chia mixture. Gently tap moulds on benchtop to remove any air pockets.
3. Insert a popsicle stick into the centre of each mould. Place into freezer for 6 hours or overnight, until frozen solid.
4. Gently melt chocolate (either in a saucepan over stovetop or in a microwaveproof bowl in the microwave), stirring occasionally, until chocolate is melted and smooth. Remove ice blocks from moulds (briefly running moulds under hot water if needed) and dip the top of each ice block into melted chocolate. Allow to set, then serve immediately (see Tips).
Tips
If you’d like to use raw dark chocolate for dipping, heat it as gently as possible
(preferably at no more than 40°C to 50°C) to preserve its natural nutrients.
These ice blocks are best eaten slightly softened, which they should be after being dipped in chocolate. However, if you put them back in the freezer after dipping in chocolate, allow them to thaw for 10-20 minutes before serving. Only thaw as many as you intend to eat though – it’s safer to keep the remainder frozen solid until they’re needed.
Variation
Thermomix method:
1. Place coconut milk, chia seeds, maple syrup, vanilla and one-third of the banana into mixing bowl and mix 8 sec/speed 7 or until smooth and combined. Transfer into a bowl and set aside for 1 hour to allow chia seeds to expand.
2. Slice remaining banana into 12 slices. Place a spoonful of the reserved coconut chia mixture into the bottom of 6 ice block moulds (100 ml). Place 1 banana slice on top of the mixture. Repeat layering of remaining banana slices and coconut chia mixture. Gently tap moulds on benchtop to remove any air pockets.
3. Insert a popsicle stick into each mould. Place into freezer for a minimum of 6 hours or overnight, until frozen. Clean and dry mixing bowl.
4. Place chocolate into mixing bowl and grate 8 sec/speed 8.
5. Scrape down sides of mixing bowl with spatula, then melt 3 min/60°C/speed 3.
6. Remove ice blocks from moulds and dip the top of each ice block into melted dark chocolate. Allow to set, then serve immediately (see Tip).
