Ingredients to Make Coconut Banana Popsicles
- Full fat coconut milk
- Chia seeds
- Maple syrup
- Shredded coconut
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.
Top Tips To Make Coconut Banana Popsicles
- Make these popsicles vegan by substituting the honey for maple syrup.
- Allow the mixture to sit for 10 to 15 minutes before freezing it to allow the chia seeds to absorb the moisture.
- These popsicles require at least 5 hours to freeze. I like to make a batch on the evening to enjoy the next day!
Coconut Banana Popsicle Recipe
- 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
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.
Photography by Chase Daniel, Recipe by Lauren Daniel