Ingredients
3 bananas
¼ cup apricot jam
⅓ cup toasted shredded coconut
½ cup creamy plain yoghurt
½ tbsp honey
1 tbsp passionfruit pulp
Allergy Advice
Contains Dairy
Equipment
- 1 Paddle pop sticks
- 1 Sieve
- 1 Baking tray
- 1 Baking paper
- 1 Small bowl
Instructions
- Peel bananas and cut each one in half crossways. Insert a paddle pop/wooden craft stick into each banana half.
- Heat jam until warm then push through a sieve to remove any lumps.
- Place banana pieces on a baking paper lined tray, cover loosely with plastic wrap and place in freezer for several hours until frozen.
- Meanwhile, make the dip by combining yoghurt, honey and passionfruit in a small bowl, cover and refrigerate until required.
Notes
Tip
The recipe instructions do not specify when to coat the bananas with the apricot jam and toasted coconut. A logical step would be to brush the banana halves with the warm, sieved jam and then roll them in the toasted coconut before freezing.
