Café Con Choco-Latte Paletas with Roasted Bananas
  • 4 very ripe bananasdivided
  • 1/2cup organic sugar, cane syrup, or equivalent(more or less, according to taste)
  • 1cup coconut milk or any nut milk,preferably made from scratch
  • 1cup cold coffee or 1/2 cup espresso,(depending on how strong you want the coffee flavor)
  • 1/2cup raw cacao powder(or cocoa powder)
  • 3/4tsp pure vanilla extract
  • 1tsp cinnamon(Ceylon preferred)
  • 1tsp Lemon juice
  • pinch of salt
  • 1tbsp Kahlua, rum, or Frangelico(optional)
  1. Preheat oven to 350°F. Roast 3 bananas in a shallow pan until they are dark and soft (about 30 minutes), turning once halfway through cooking. Using tongs, scrape the mushy fruit into a bowl and let cool.
  2. Transfer the roasted bananas to a blender. Add the sugar, coconut milk, coffee, cacao powder, vanilla, cinnamon, lemon juice, and salt and blend well.
  3. Dice the remaining banana and dispense the pieces evenly into the molds.
  4. Allow the blended mixture to cool completely before pouring into molds. For an adult version, add about 1 tablespoon per pop of Kahlua, rum, or Frangelico (an Italian hazelnut liquor) to the mixture and stir thoroughly before freezing.
  5. Add sticks and freeze for five or more hours.
Recipe Notes

Recipe by Nadia Robinson, provided by Michele Sponagle.