Frozen Banana Coconut Pops
Highlighted under: Sweet Treats
These Frozen Banana Coconut Pops are a must for hot summer days. The combination of creamy bananas and rich coconut milk creates a refreshing treat that really hits the spot. Plus, they are so simple to make; all you need is a blender and some popsicle molds. Honestly, they disappear way too quickly in our house, especially when the kids are around.
When I decided to try making homemade popsicles, I knew I wanted something fruity and refreshing. A friend recommended a banana-coconut combo, and I have to say, it was a hit! I particularly love that these pops are made with just a few simple ingredients that I usually have on hand, making it easy to whip up a batch anytime the craving strikes.
One little tip that really makes a difference is to make sure your bananas are super ripe. The sweeter they are, the less sugar you'll need to add. And if you're feeling a bit adventurous, toss in a handful of shredded coconut for some extra texture. I promise you won't regret it!
Why I Keep Making This
- Takes only 10 minutes to prepare
- Uses ingredients I usually have on hand
- It’s a healthy treat that satisfies my sweet tooth
Key Technique for Frozen Banana Coconut Pops
Getting the blend just right is key to making these pops creamy and smooth. When blending your bananas and coconut milk, it's best to start at a lower speed before ramping it up to make sure everything mixes without getting too frothy. You want it to be smooth, but not overly aerated, so keep an eye on it.
Make sure your bananas are nicely ripe—too green and they won’t lend that sweet creaminess you're after, but if they’re too overripe, they can turn your pops an odd color. Honestly, I’ve made them both ways, and I just prefer somewhere in the middle for that ideal flavor.
Swaps & Substitutions
If coconut milk isn’t your thing or you have an allergy, you can totally switch to almond milk or oat milk. They give a different texture, but it still works surprisingly well. You might want to add a touch more honey or maple syrup since those milks aren't as creamy.
For a lighter treat, try adding some yogurt to the mix. It brings a nice tang and can make it a bit more refreshing on a hot day. I often sub in Greek yogurt when we have it around; it adds some protein too, which I appreciate.
You can also tweak the sweetness to your taste. I find that if I use super ripe bananas, I can skip the honey or maple syrup entirely. But if you’re not a big fan of bananas, adding a splash of vanilla extract can help mellow out that flavor without overpowering the coconut.
Ingredients
Gather these ingredients before you start:
Ingredients
- 3 ripe bananas
- 1 cup coconut milk (like Thai Kitchen)
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- 1/2 cup shredded coconut (unsweetened, optional)
- Pinch of salt
Prepare your molds while you blend the ingredients.
Instructions
Let's get started on these refreshing pops:
Blend It All Together
Start by peeling your ripe bananas and breaking them into chunks. Toss them into your blender with the coconut milk, honey or maple syrup if you're using it, and a pinch of salt. Blend until it's smooth and creamy. I usually just blend until there are no chunks left, but a few little flecks of banana can add character.
Add Shredded Coconut (Optional)
If you're going for that extra coconut flavor and texture, now’s the time to add in the shredded coconut. Give it a quick pulse in the blender just to mix it up a bit. Be careful not to overdo it, or you might end up with mushy pops.
Pour and Freeze
Carefully pour the mixture into your popsicle molds. Don't fill them all the way to the top; leave a bit of space for expansion. Insert sticks and place them in the freezer. After about 2 to 3 hours, they should be pretty solid. If some aren't freezing well, you might need to adjust your temperature.
Enjoy Your Pops!
Once they're frozen, just run the molds under warm water for a few seconds and they should slide right out. I usually dive right in, but you can also dip them in chocolate if you're feeling fancy. Either way, these pops are sure to be a hit!
Enjoy your homemade frozen treats!
Pro Tips
- For extra creaminess, use full-fat coconut milk.
- If the mixture is too thick, just add a splash more coconut milk.
- Try adding a bit of vanilla extract for extra flavor.
Scaling Frozen Banana Coconut Pops for a Crowd
If you’re looking to make a larger batch for a get-together, feel free to double the recipe. Just keep in mind that you’ll need more popsicle molds! I find these pops make excellent snacks or a fun dessert for kids’ parties. If you run out of molds, you can use small paper cups instead. Just cover them with foil and insert a stick through the top.
When scaling, adjust your freezing time slightly—it might take an additional hour or so if you’re making a big batch, since they may not freeze as evenly. Check on them after two hours, and if they still seem a bit soft, just let them go longer. You can always pop one out and test it too.
Questions About Recipes
→ Can I use other fruits?
Sure! Strawberries or mangoes would work great. Just keep the banana for creaminess.
→ How long can I store these pops?
They'll last about a month in the freezer, but honestly, they usually get eaten way before then.
→ Can I make these dairy-free?
Absolutely, this recipe is already dairy-free since it uses coconut milk.
→ Can I use sugar instead of honey?
You can, but I wouldn't recommend it. Honey adds a nice flavor that sugar doesn't quite match.
Frozen Banana Coconut Pops
What You'll Need
Ingredients
- 3 ripe bananas
- 1 cup coconut milk (like Thai Kitchen)
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- 1/2 cup shredded coconut (unsweetened, optional)
- Pinch of salt
How-To Steps
Start by peeling your ripe bananas and breaking them into chunks. Toss them into your blender with the coconut milk, honey or maple syrup if you're using it, and a pinch of salt. Blend until it's smooth and creamy. I usually just blend until there are no chunks left, but a few little flecks of banana can add character.
If you're going for that extra coconut flavor and texture, now’s the time to add in the shredded coconut. Give it a quick pulse in the blender just to mix it up a bit. Be careful not to overdo it, or you might end up with mushy pops.
Carefully pour the mixture into your popsicle molds. Don't fill them all the way to the top; leave a bit of space for expansion. Insert sticks and place them in the freezer. After about 2 to 3 hours, they should be pretty solid. If some aren't freezing well, you might need to adjust your temperature.
Once they're frozen, just run the molds under warm water for a few seconds and they should slide right out. I usually dive right in, but you can also dip them in chocolate if you're feeling fancy. Either way, these pops are sure to be a hit!
Extra Tips
- For extra creaminess, use full-fat coconut milk.
- If the mixture is too thick, just add a splash more coconut milk.
- Try adding a bit of vanilla extract for extra flavor.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 120
- Total Fat (g): 5.2
- Saturated Fat (g): 4.5
- Cholesterol (mg): 0
- Sodium (mg): 30
- Total Carbohydrates (g): 19.8
- Dietary Fiber (g): 2.2
- Sugars (g): 9.6
- Protein (g): 1.2