Almond Breeze Banana Coconut Ice Pops
Cook Time
210
Minutes
Difficulty
Easy
Serves Up To
1
Servings
Nutrition Information
| Total Fat | 9g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 45mg |
| Potassium | 210mg |
|---|---|
| Total Carbohydrates | 10g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 2g |
Ingredients
- 2 1/3 cup Almond Breeze Blended with Real Bananas Almondmilk or Almond Breeze Unsweetened Original Almondmilk Coconutmilk
- 1 1/4 cup sliced or diced firm and ripe bananas
- ½ cup toasted coconut flakes
Directions
- 1
Place ½ ounce (about 2-3 slices) of banana in the bottom of each ice pop mold. Pour ¼ cup of your choice of Almond Breeze Almondmilk over bananas.
- 2
Place ice pop mold on a tray in the freezer for 30-45 minutes. (This helps hold bananas in place before adding more almondmilk.) Once partially frozen, add 3-4 more banana slices and top all ice pops off with more almondmilk, leaving a quarter of an inch at the top to allow for expansion when freezing.
- 3
Freeze for 2-3 hours or overnight. Before serving, pour ½ cup Almond Breeze Almondmilk in a small bowl. Remove ice pops from container and dip the tip of each ice pop in the almondmilk and then in the coconut shavings.
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