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The Coconut Banana Popsicle Recipe Kids Love

The Coconut Banana Popsicle Recipe Kids Love

Looking for the perfect summer snack to fill you up and keep you cool? This super easy coconut banana popsicle recipe is a go-to in our house! Made with just 6 ingredients, these popsicles are gluten-free and dairy-free and oh-so-creamy! 

gluten free dairy free popsicle recipeThere are so many things to love about these popsicles, but one of my favorites is that they're packed with superfoods and easy for kids to grab in the afternoons when you start hearing the "I'm hungry" rumblings. Also, it's a great excuse to get kids outside.

Coconut Banana Popsicle Recipe

Ingredients to Make Coconut Banana Popsicles

  • Full fat coconut milk
  • Chia seeds
  • Maple syrup
  • Shredded coconut
  • Cinnamon
  • Banana

Creamy coconut milk for a creamy rich base, sweet bananas, texture with chia seeds, and a little crunch from shredded coconut. Plus, a little extra sweetness from some maple syrup and a little spice with cinnamon. That’s it. So simple and so delicious.

Process and Ingredients for Coconut Banana Popsicles

Top Tips To Make Coconut Banana Popsicles

  1. Make these popsicles vegan by substituting the honey for maple syrup.
  2. Allow the mixture to sit for 10 to 15 minutes before freezing it to allow the chia seeds to absorb the moisture.
  3. These popsicles require at least 5 hours to freeze. I like to make a batch on the evening to enjoy the next day!

Top Tips for making Popsicles

Coconut Banana Popsicle Recipe

INGREDIENTS

  • 1-15 oz can full fat coconut milk
  • 1 tablespoon chia seeds
  • 2 tablespoon maple syrup
  • ¼ c shredded coconut
  • ¼ teaspoon cinnamon
  • 1 or 2 bananas sliced

INSTRUCTIONS

  • Combine coconut milk, chia seeds, maple syrup, cinnamon and shredded coconut in a medium bowl.
  • Mix well and allow to sit for 15-20 minutes.
  • Slice banana and place into popsicle molds.
  • Pour mixture over bananas until full. 
  • Place in freezer for a minimum of 5 hours.
  • Enjoy!

Photography by Chase Daniel, Recipe by Lauren Daniel

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