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!
- 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)
- 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.
- Category: dessert, dairy-free, vegan