Coconut Milk Strawberry-Banana Pops

Total Time

Prep: 10 min. + freezing


12 servings

Updated: Oct. 12, 2022
These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen
Coconut Milk Strawberry-Banana Pops Recipe photo by Taste of Home


  • 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 oz. each) and wooden pop sticks


  1. 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 or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

Test Kitchen tip
  • Frozen pops may be stored up to 6 weeks.
  • Nutrition Facts

    1 pop: 51 calories, 3g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.