Almond Breeze Banana Coconut Ice Pops

Vegan Gluten-Free Dairy-Free Healthier

Cooking Time

210 minutes



Serves Up To


Nutrition Information

Total Fat9g
Total Carbohydrates10g
Dietary Fiber3g


  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.


  • 2 1/3 cup Almond Breeze Almondmilk Blended with Real Bananas or Almond Breeze Almond Coconut Blend
  • 1 1/4 cup sliced or diced firm and ripe bananas
  • ½ cup toasted coconut flakes

Included in this recipe

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