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Creamy coconut and banana pops

Time 20 minutes
Yields Makes about 6 to 8 popsicles, depending on the size of the mold
Creamy coconut and banana pops
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 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.


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