Oh my goodness. We can’t stop with the banana cream pies! If you’re following our Instagram feed, you have all the proof you need (not one, but two pies in one week!)… and no joke, there are perfect bananas on the counter and plans for another pie (fortunately we have guests ready to dig in – we’re not that crazy).
Luc is able to eat solid foods now and teething in a major way, so I was inspired to make a round of pumpkin popsicles that he could enjoy with the rest of us because we have plans to ride the popsicle train well into fall! As for the paleo aspect of this treat, we aren’t paleo, and that was a complete surprise to me until I stumbled upon the info when trying to decide if I should drink the little bit of the mixture that didn’t fit in the molds or would that be crazy (answer : it’s not crazy, all the paleo folks are whipping up almost this exact mixture and calling it a smoothie).
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.