A friend recently sent me an article dedicated to popsicle making from the LA Times and included was a recipe for Creamy Coconut and Banana Pops. The tropical combination sounded divine but included greek yogurt and whole milk—two things my popsicle obsessed husband can’t eat.
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To make it more eater friendly I substituted coconut milk for the dairy and they were not lacking. These island inspired frozen treats are flecked with bits of coconut and have a soft, creamy texture. Better still, they take mere seconds to make.
Banana-Coconut Pops Recipe
Yield:
9-12 Pops (depending on mold)
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 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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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!