Creamy coconut and banana pops
A lush scoop of yogurt studded with chunks of ripe banana and a shower of shredded coconut is dropped into a blender along with a winding, amber river of honey and a drizzle of milk. Whirr, whizz, freeze and voila: The next day you have breakfast on ice, an afternoon snack or an after-dinner treat.
From the story: Homemade pops get fresh
Place 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.
Divide 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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