Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr 10 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr 10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Peel and halve the bananas. Place a wooden stick into each half. Arrange in a shallow pan and cover halfway with rum. Let stand 10 minutes, flipping halfway through. Place on a baking sheet and place in the freezer. Freeze until frozen through and firm, at least 1 hour.

Once the bananas are frozen, leave them in the freezer while preparing the chocolate and coconut. Toast the coconut in the microwave in 30 second increments, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Toss the flaky salt with the coconut.

Combine chocolate and coconut oil and microwave until melted, about 1 minute. Lightly whisk until the chocolate and oil are combined.

Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry if wet. Working quickly, dip each banana in the chocolate, then sprinkle with the coconut and salt, and let dry for a couple of minutes. Serve immediately.

More from:

Frozen Treats

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Banana Bread

Recipe courtesy of Food Network

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Rum Punch

Recipe courtesy of Bobby Flay

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

No-Churn Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Banana Pudding

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories