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Desserts

Creamy coconut and banana pops

Creamy coconut and banana pops
Glenn Koenig / Los Angeles Times

It's a summertime truth universally acknowledged: When the thermometer slinks up and the sun is high, the ideal treat is one that comes cold, sweet and on a stick. As a kid, I was partial to slick Fudgesicles that melted ... Read more

Total time: 20 minutes, plus freezing time | Makes about 6 to 8 popsicles, depending on the size of the mold
  • 1 1/2 cups full-fat Greek yogurt
  • 2 bananas, very ripe
  • 1/2 cup whole milk
  • 1/2 cup coconut milk
  • 3 tablespoons honey
  • 3/4 cup unsweetened coconut flakes

Step 1Place the yogurt, bananas, milk, coconut milk and honey in a blender. Blend until smooth. Stir in coconut flakes, then re-cover the blender and pulse briefly to combine.

Step 2Divide the pureed mixture evenly among your pop molds, leaving about one-half inch of headroom at the top of each one. Once they are filled, tap the molds gently against the counter, allowing the puree to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy removal, run the frozen pops under warm water for 5 to 10 seconds before unmolding them.


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