Coconut Milk Strawberry-Banana Pops Recipe


  • 1 can (13.66 ounces) coconut milk
  • 1 pint fresh strawberries, chopped, divided
  • 1 medium banana, sliced
  • 2 tablespoons pure maple syrup
  • 12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks


  • 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, 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.

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 fiber), 1g protein.

    Originally published as Coconut Milk Strawberry-Banana Pops in Taste of Home April/May 2019

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