Coconut Milk Strawberry-Banana Pops
Total TimePrep: 10 min. + freezing
- 1 can (13.66 ounces) coconut milk
- 1 pint fresh strawberries, chopped, divided
- 1 medium banana, sliced
- 2 tablespoons maple syrup
- 12 freezer pop molds or 12 paper cups (3-ounce size) and 12 wooden pop sticks
- Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds, filling 3/4 full. Top molds with holders, or, if using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.
Test Kitchen tip
Nutrition Facts1 pop: 51 calories, 3g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.
Jul 5, 2019
my grandkids loved these - and they thought it was fun to have them for breakfast.
Jul 4, 2019
It's cherry season!! Could I do this with coconut milk, fresh cherries, chocolate bits and almond extract?
Jun 4, 2019
Absolutely love the flavor of coconut milk in these! Will be making these again and again!
May 29, 2019
It doesn’t say sweetened or unsweetened coconut milk
May 22, 2019
These were so easy to make! What a delicious, cool and healthy treat for the summer! I used almond milk as I realized too late that I didn't have coconut milk, and pureed all of the strawberries as my family is not fond of chunky fruit in foods. Will definitely make again; looking forward to trying the recipe using coconut milk.
Mar 20, 2019
They are good but put some truvia in it while blending