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Recipe: Creamy coconut and banana pops

Recipe: Creamy coconut and banana pops
Yogurt adds extra creaminess and tang. (Glenn Koenig / Los Angeles Times)

Creamy coconut and banana pops

Total time:

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20 minutes, plus freezing time

Servings:

Makes about 6 to 8 popsicles, depending on the size of the mold

1 1/2 cups full-fat Greek yogurt

2 bananas, very ripe

1/2 cup whole milk

1/2 cup coconut milk

3 tablespoons honey

3/4 cup unsweetened coconut flakes

1. 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.

2. Divide the puréed 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 purée 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.

Each of 8 popsicles:

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193 calories; 5 grams protein; 17 grams carbohydrates; 2 grams fiber; 13 grams fat; 11 grams saturated fat; 9 mg. cholesterol; 13 grams sugar; 25 mg. sodium.

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