I love quick, fun treats. Who doesn’t, right? What makes these treats so delightful is that they are colorful, easy-peasy, and they are made with bananas, so they can also count as a health food (wink, wink). And kids love to help make these little confections. It’s awesomeness, I tell you.
First, start by tinting some sweetened coconut. Just put some coconut on a plate with a few drops of food coloring, and start massaging the color into the coconut. It can be kind of therapeutic for nerds like me.
Next, cut up some fresh bananas into coin size pieces. Just get them bite size. I also split my colored coconut in half on their plates, so that as I was putting whipped topping into the coconut, at least some of the coconut stayed fresh until I was ready to use it. I didn’t want all my coconut to get gooey right away.
Now the fun begins. Dip your banana into some whipped topping (i.e. Cool Whip), until it is completely covered, then place the banana ball in the coconut. You want the whole banana covered, so go ahead and lightly press the coconut into the whipped topping on the banana until the banana ball is fairly dry to the touch.
Put the banana balls on wax paper to dry while you finish all the bananas.
Serve immediately and enjoy! ♥
- 1 (8 oz.) carton of whipped topping (i.e. Cool Whip)
- 3-4 fresh bananas
- 1 package of sweetened coconut
- Food coloring
- To tint the coconut: Start with about 1 c. of coconut on a plate or piece of wax paper. Put a few drops of food coloring onto the coconut and stir. You may need to massage the coconut with your hands to get the food coloring distributed evenly. Do this with all the colors you want to use. I ended up with three platefuls of coconut: blue, pink, and yellow.
- Slice the bananas into bite-sized pieces. Place a banana piece in the whipped topping and swirl it around until the banana piece is completely covered. Place the banana piece into some of the tinted coconut, lightly pressing the coconut into the whipped topping so that the banana ball is completely covered in coconut and fairly dry to the touch.
- Serve immediately.
Recipe Source: my dear Aunt Leah