Recipe: Creamy coconut and banana pops
Creamy coconut and banana pops
Total time: 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: 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.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.