This heat isn’t going anywhere, and these popsicles are a quick and delicious way to stay cool. The coconut milk base keeps them super creamy and vegan while also contributing to your daily potassium levels (ideal for sweaty summer days!). That potassium plus the essential minerals in Mother Butter equals a frosty treat you can feel good about for you or your family, and you may even have all of the ingredients already.
The magic shell coating is optional but recommended! A little bit of coconut oil mixed into Mother Butter makes a shiny dip or drizzle that hardens into a crackable coating, adding a little extra fun to these popsicles.
Equipment: blender or food processor, measuring cups, measuring spoons, popsicle molds
Ingredients: Makes around 4 popsicles, depending on mold size. Increase or decrease your batch size based on how many molds you have available!
Popsicles:
- 2 small ripe bananas
- ¼ c Mother Butter
- 1 cup unsweetened full fat coconut milk (canned)
- 2 tsp maple syrup or to taste, depending on banana ripeness
- Optional: ¼ c chocolate chips
DIY Magic Shell:
- ¼ c Mother Butter
- 2 tbsp coconut oil
Method:
- Combine banana, coconut milk, Mother Butter, and maple syrup in the blender or food processor until smooth. Stir in chocolate chips after blending if you choose to add them!
- Pour into popsicle molds and freeze at least 6 hours or overnight.
- When the popsicles are fully frozen, melt coconut oil and Mother Butter together in the microwave and stir to combine fully.
- Remove the popsicles from the molds and dip into or drizzle on shell mixture. It will harden right away on the frozen surface!
Tips/Swaps
- No popsicle molds? No problem! Rinsed out plastic yogurt cups, ice cube trays, muffin tins or silicone muffin liners ,or small paper cups will all work with popsicle sticks placed inside. To get popsicle sticks to stand up, cover the surface of your alternative mold with foil after pouring in the mixture and poke the sticks through.
- Any leftover shell mixture can be saved at room temperature and remelted to use again - try over ice cream or yogurt!
- Don’t let the rest of that coconut milk in the can go to waste! It can be frozen in ice cube trays for future use or added to coffee, smoothies, oatmeal, or rice (sweet or savory!).
About The Author: Olivia Portelli
Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!
