Is there anything better than a cold, creamy popsicle on a hot summer day? These Coconut Banana Popsicles are the ultimate tropical treat—dairy free, ridiculously easy, and the perfect way to use up those overripe bananas hanging out on your counter (or hiding in your freezer). With just four simple ingredients, you’ll have a batch of dreamy homemade popsicles ready to cool down the entire family.
I originally published this recipe in 2010 and have since added new photos, a video, tweaks to the recipe, and additional success tips.
This post may contain affiliate links. Read our affiliate policy.
I was inspired to create this recipe after a friend sent me a popsicle roundup from the LA Times. One recipe in particular—Creamy Coconut and Banana Pops—sounded like a vacation in a bite. But with Greek yogurt and whole milk in the mix, it wasn’t friendly for my popsicle-obsessed (but unfortunately lactose-intolerant) husband. Enter: coconut milk! With a quick swap, these popsicles became completely dairy free, but still so creamy you’d swear there was ice cream involved.
Coconut milk is a life-saver for giving all the rich, creamy feels without the dairy. I use it to make all kinds of desserts like coconut milk dulce de leche and coconut milk crepes.
The best part? These popsicles come together in seconds and you don’t need any fancy equipment. Just grab your popsicle molds (ice cube trays or small paper cups with popsicle sticks also work!), a blender, and a few pantry staples.
In minutes, you’ll be dreaming of island breezes and sun-soaked afternoons. These coconut banana popsicles are a great way to treat your whole family—and they’re a healthier alternative to store-bought ice pops loaded with added sugars.
For more tropical desserts, check out my guava cheesecake with Maria cookie crust, flan de jamaica (hibiscus flan), coconut cookies with lime icing, or cinnamon-coconut (un)fried ice cream.
I have a few other popsicle recipes as well:
Why You’ll Love These Popsicles
- Just like my favorite banana smoothie, this recipe uses up very ripe bananas (natural sweetness with no waste!)
- Only 4 simple ingredients—nothing weird or hard to find
- Dairy free, gluten free, and super creamy
- Kid-approved and perfect for the entire family
- Customizable: add chocolate chips, peanut butter, or chia seeds
- A fun, healthier option for hot summer days
Ingredients & Why They Matter
- Coconut Milk: Full-fat coconut milk brings creamy texture and tropical flavors. You can use a can of coconut cream for extra richness. If you love these pops, you’ll love my pineapple coconut soft serve too!
- Very Ripe Bananas: Bananas with brown spots are perfect! They add natural sweetness and a soft, creamy base. If you have bananas in the freezer, they work great!
- Sweetened Coconut Flakes : These add a chewy texture and amps up the coconut flavor. Have leftover coconut? Make my coconut sweet rolls or coconut pumpkin seed brittle next!
- Honey: Similar to my honey-jalapeño bacon and strawberry-mandarin agua fresca, honey adds just enough for a touch of sweetness without added sugars. Swap for maple syrup or brown sugar if you prefer.
How To Make These Popsicles
Combine all ingredients—coconut milk, bananas, coconut flakes, and honey—in a blender. Blend until smooth and creamy. In need of a new blender? Shop my favorite budget blenders.
Pour the mixture into popsicle molds (or use ice cube trays or small paper cups with popsicle sticks). Freeze until solid, at least 4 hours or overnight. To release, run the molds under warm water for a few seconds. Enjoy your homemade coconut banana popsicles the next day (or as soon as possible)!
Helpful Cooking Tips
- Use full-fat coconut milk for the creamiest popsicles.
- For smaller pops, use ice cube trays or mini molds—great for kids!
- Use very ripe bananas for the best flavor.
- Dip finished popsicles in melted chocolate (use a double boiler) and sprinkle with coconut flakes or crushed chili lime peanuts for a decadent twist.
Variations
- Swirl in peanut butter or even better, churros con chocolate peanut butter for a nutty kick.
- Add chocolate chips or a drizzle of Mexican chocolate sauce for a treat.
- Mix in fresh fruit like diced mango or strawberries for color and flavor.
- Try coconut water instead of coconut milk for a lighter option.
Want more?
Check out my:
- Spicy Pineapple Pomegranate Popsicles
- White Russian Horchata Popsicles
- Salted Cookies and Cream Popsicles
- Vegan Guava Cream Pie Pops
- Bandera Pops (strawberry, lime, and grape)!
Ready to make your new favorite summer treat? Don’t forget to leave a star rating and comment below if you try these coconut banana popsicles, and tag @holajalapeno on Instagram so I can see your creations! Your feedback helps others discover the best homemade popsicles for the whole family. Enjoy every creamy, tropical bite!
Banana-Coconut Pops Recipe
A very simple popsicle recipe made with a mere four ingredients; fresh banana, coconut milk, shredded coconut, and a tough of honey. Dairy and gluten free.
Ingredients
- 1 (14-ounce) can full-fat coconut milk
- 2 very ripe bananas
- 3/4 cup sweetened coconut flakes
- 6 tablespoon honey
Instructions
- Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze for at least 4 hours or overnight.
- To release, run the molds under warm water for a few seconds.
Notes
- Mix-ins: Stir in mini chocolate chips, chia seeds, or a pinch of salt for extra flavor and texture before freezing.
- Bananas: The riper, the better! Bananas with brown spots will give the popsicles extra natural sweetness and a creamier texture. When my bananas get too ripe sitting on the counter, I put them in the freezer. The frozen bananas work perfectly for these popsicles. Thaw them first so you can easily remove the peel.
- Serving Tip: For easy release, briefly run the molds under warm water before removing the popsicles.
- Molds: If you don’t have popsicle molds, use ice cube trays or small paper cups with popsicle sticks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 42mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 0g
I missed these in the LAT so thanks for posting. Also, it’s always a slam dunk for me when you use Louisa as a model — she’s got your look down, btw!