Paleo Banana Pudding Pops – a delicious recipe with Tapioca, Full-fat Coconut Milk, Honey, Banana, Salt, Strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium pot, whisk tapioca starch and 3 tablespoons coconut milk until smooth and creamy. Add remaining coconut milk, honey (or agave), banana and a pinch of salt and stir until well mixed.
2
Bring mixture to a boil over medium heat. One boiling, boil for 2 minutes, stirring constantly. Reduce heat to medium low and simmer, stirring constantly, until thick, about 5 minutes.
3
Place mixture into a food processor and blend until smooth. Transfer to a liquid measuring cup-you should have about 2 3/4 cup of pudding.
4
Divide a little bit of the mixture between popsicle molds (just about 1 tablespoon or so.) Divide strawberries (about 1 heaping tablespoon each) and blueberries (one tablespoon each) between each mold.
5
Fill molds almost all the way up. Insert a popsicle stick into each mold one at a time, moving the berries around. This will cause some of your pudding to sink between the berries and hold them in. Then fill all the molds completely.
6
Cover mold and insert popsicle sticks. Freeze at least 4 hours.
7
Once frozen, remove the lid and run very hot water over the base of each pop. Tug on the stick until it comes out! Devour!
144
kcal
Calories
1
g
Fat
35
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Tablespoons Tapioca Starch, 1-1/2 cup Plus 3 Tablespoons Full-fat Coconut Milk, 4 Tablespoons Honey, 1 cup Very Ripe Banana, and more.
Yes, Paleo Banana Pudding Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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