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Snack recipe · from the recipe book

Frozen Pineapple Banana Split Bites

Creamy banana and pineapple pieces dipped in tangy yogurt and chocolate with a crunchy almond coating, frozen into firm, candy-like bites that soften slightly as you eat them.

Frozen Pineapple Banana Split Bites

Ingredients

  • 2½ medium300 gBananacut into 1/2-inch rounds
  • 1¼ cups chunks200 gPineapplecut into 3/4-inch chunks and patted dry
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2⅛ tsp15 gHoney
  • ¾ tsp3 gVanilla extract
  • ⅓ cup60 gSemisweet chocolate chipsfinely chopped
  • 2 tbsp30 gCoconut milk, cannedstirred well, at room temperature
  • 3½ tbsp whole30 gAlmondsfinely chopped
  • 2 tbsp12 gSweetened shredded coconut
  • 2 tsp10 gLime juice

Steps

  1. Line a rimmed tray that fits your freezer with parchment.
  2. Toss the banana and pineapple with the lime juice in a bowl, then lay them in a single layer on the tray with space between pieces.
  3. Freeze the fruit uncovered until firm, about 1 1/2 hours.
  4. Meanwhile, stir the greek yogurt, honey and vanilla together in a small bowl until smooth; refrigerate this yogurt dip until needed.
  5. Mix the almonds and the sweetened shredded coconut together on a small plate for the crunchy coating.
  6. Put the chocolate chips and the canned coconut milk in a small bowl, set it in a larger bowl of hot tap water, and stir until the chips melt into a glossy chocolate sauce.
  7. Working quickly with the frozen fruit, dip each piece halfway into the yogurt dip, return it to the tray, and freeze 15 minutes to set the yogurt.
  8. Dip the yogurt-coated end of each piece into the chocolate sauce, then roll it in the almond coating and set it back on the tray.
  9. Freeze the bites until the chocolate is firm and the yogurt is frozen through, about 1 hour.
  10. Let the bites stand 3 to 5 minutes before serving so the fruit softens slightly; store leftovers in a covered container in the freezer.

Contains: Milk, Tree nuts. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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