Coconut Milk Strawberry-Banana Pops
“These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You’ll love the hint of tropical flavour, thanks to the coconut milk.” —Taste of Home Test Kitchen
| Servings | Prep Time |
| 12servings | 10minutes + freezing |
| Servings | Prep Time |
| 12servings | 10minutes + freezing |
Ingredients
- 14 oz coconut milk
- 1 pint fresh strawberries chopped, divided
- 1 medium banana sliced
- 2 tbsp maple syrup
- 12 freezer pop molds
- wooden sticks
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Test Kitchen tip
Frozen pops may be stored up to 6 weeks.
Nutrition Facts
1 pop: 51 calories, 3g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 1g fibre), 1g protein.
