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.
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.
- 1 (14-ounce) can coconut milk
- 2 very ripe bananas
- 3/4 cup sweetened coconut flakes
- 6 tablespoon honey
- Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze.
Amount Per Serving: Calories: 0Total Fat: 0g