On a darkening evening, ages ago, in a sandy speck of a beachside town in Mexico, Sarah and I argued over a popsicle. A coco con leche, coconut ice cream dipped in bitter chocolate that we were simply obsessed with when we were there. But we weren’t really arguing about the ice cream, we were arguing because we were stranded a long drive from our room, night was falling and all the colectivos were heading the other direction, to their homes, dinner and their families. No one would stop. Whenever I think of this popsicle, I think of us standing by the roadside in the dark hoping for a lift.
This is a little different to that Mexican popsicle. We’ve added banana to give it the feel of those bananas dipped in chocolate you can get by the highway near Coffs Harbour or in FNQ. And we wanted it as richly coconut-y as a pina colada, drunk by a beach, something else we did a great deal of in Mexico.
By the roadside, Sarah finally relinquished and gave me a bite of her ice cream (I had stubbornly refused to buy my own). We swapped to the other side of the road and a colectivo stopped, Bob Marley blaring out of the stereo. We convinced him to turn around, leave his family waiting for a just a little longer and take us home. He drove too fast along winding potholed roads, singing along to African Herbsman, we sung with him, happy, the taste of coconut on our lips.
2 tbsp Castor sugar
1 cup of water
3 ripe bananas
150ml coconut milk
200g dark chocolate
In a little saucepan, make a sugar syrup by simmering water and sugar over low heat until liquid is reduced by half. Allow to cool.
Blend together bananas, coconut cream and cream. Add the cooled sugar syrup and mix. Pour mixture into popsicle moulds and freeze. When frozen melt chocolate in a bowl over a pot of boiled water. Careful not to burn the chocolate. When melted dip the frozen popsicle into the melted chocolate and then immediately return it to the freezer, this time laying the popsicle on a piece of baking paper.