Creamy Coconut And Banana Pops Recipes

BANANA COCONUT CREAM POPSICLES

Steps:

• Combine 1/2 cup coconut milk, bananas, 2 tablespoons honey and 1/2 teaspoon vanilla extract in food processor. Process until smooth.
• In a medium bowl, whisk together remaining ingredients. Divide the banana mixture among the popsicle molds. Layer the coconut mixture on top of the banana mixture. Freeze for at least 6 hours or until completely frozen.
• To remove popsicles from molds, dip in warm water for 10 to 30 seconds. Enjoy!

CREAMY COCONUT AND BANANA POPS RECIPE

Steps:

• Place the yogurt, bananas, milk, coconut milk and honey in a blender. Blend until smooth. Stir in coconut flakes, then re-cover the blender and pulse briefly to combine.
• Divide the pureed mixture evenly among your pop molds, leaving about one-half inch of headroom at the top of each one. Once they are filled, tap the molds gently against the counter, allowing the puree to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy removal, run the frozen pops under warm water for 5 to 10 seconds before unmolding them.

CREAMY BANANA COCONUT POPSICLES {RECIPE}

Steps:

• 1) Mix the coconut milk, bananas, honey and vanilla extract in a food processor or blender until smooth. 2) Divide the mixture among the popsicle molds. 3) Freeze for at least 5 hours or until completely frozen. 4) Enjoy! Tip: To easily remove the popsicles from molds, dip them in warm water for 20 seconds.

CREAMY BANANA POPS

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

CREAMY COCONUT POPSICLES

Steps:

• Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

CHOCOLATE BANANA POPS

Steps:

• Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Coat frozen bananas with melted chocolate.

STRAWBERRY BANANA COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Place the coconut milk, strawberries, banana, and honey in a blender and blend until the mixture is smooth.
• Pour the coconut mixture into popsicle molds filled almost to the brim.
• Freeze the popsicles for at least 4 hours.
• Unmold the popsicles.
• Enjoy!

COCONUT MILK STRAWBERRY-BANANA POPS

Steps:

• 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.

CREAMY COCONUT-BANANA OATMEAL

Steps:

• Combine milk and oats in a microwave-safe bowl. Cook in the microwave until oatmeal starts to bulge at the top and has a smooth, creamy consistency, 1 to 3 minutes.
• Mix in banana, coconut milk, and shredded coconut until well combined. Sweeten with sugar to taste.

CREAMY CANTALOUPE POPS

Steps:

• Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat. , Stir in pureed cantaloupe. Pour 1/4 cup into each mold; insert the Popsicle sticks. Freeze until firm.