It has really been a summer of popsicles hasn’t it? I’m currently in Atlanta, Georgia and it is SO HOT. Unbelievably hot. While I’m outside working, I’m thinking of these creamy coconut and banana popsicles. While they have similar ingredients to the toasted coconut pops we made a few weeks ago, they’re much healthier and have a stronger banana taste. Of course, your pops will range in sweetness depending on how ripe your bananas are. I let mine turn brown before I made these yummy, creamy, coconut and banana pops!
- 1.5 cups coconut milk
- 5 very ripe bananas
- 1 TBSP shredded coconut
- Simply throw all of the ingredients in the blender and blend until smooth. I added a sprinkle of cinnamon too. Crazy, I know.
- Fill your popsicle molds and put them in the freezer for about five hours.
I hope you love these basic, but tasty banana pops! Personally I think they’re best when eaten for breakfast.