Description
A combination of coconut cream and bananas make these popsicles creamy and dairy-free. They’re also naturally sweetened and full of fresh, delicious figs!
Ingredients
Scale
- 1 14-ounce can of coconut cream (not the same as cream of coconut) or full-fat coconut milk
- 1 large ripe banana
- 1/4 cup Almond Butter
(or other nut butter of choice)
- 2–3 tablespoons Maple Syrup
or honey, to taste
- 1/4–1/2 teaspoon cinnamon, to taste
- 1/2–1 pound fresh figs, stems removed and sliced (depending on how many you want in each popsicle)
(or other nut butter of choice)
or honey, to tasteInstructions
- Combine coconut cream, banana, almond butter, 1-2 tablespoons maple syrup/honey, and cinnamon in a blender and blend until smooth and creamy. Taste and add additional sweetener or cinnamon to taste. Keep in mind they will taste less sweet when frozen.
- Place sliced figs into your popsicle molds and pour mixture over top. I have molds similar to this one
. Tap the popsicle mold on the counter to release any air bubbles and to help the mixture fill in around the figs. Pour in additional mixture, if needed.
- Place popsicle sticks into the center of the molds and freeze several hours to overnight.
- To release popsicles from their molds, run a little warm water over the bottom of the mold and jiggle each pop until they slide out of the plastic. Makes 8-10 popsicles, depending on your mold and how many figs you add.
. Tap the popsicle mold on the counter to release any air bubbles and to help the mixture fill in around the figs. Pour in additional mixture, if needed.- Category: dessert, dairy-free, vegan