Easy, creamy, and delicious recipe for banana date popsicles made with Greek yogurt and sweet coconut cream
Only 2 more nights left in this apartment. The fridge and stove are gone, the freezer is being unplugged tonight, and ALL of our dishes are packed. We’re ready. Antsy, actually.
The funniest thing happened to me on Monday. Without a fridge or stove, Paul and I decided that we should invite his bosses and their wives over for dinner as a “thank you for being so awesome over the past 4 years” gift. I figured using the slow cooker would be our best bet since we didn’t have a BBQ, but just when I was about to start cooking the meal, the power went out. I freaked out a little.
Uhhh, see here:
What ended up happening was that I prepared dips, cheese, bread, olives, etc., in the dark by candle light, made the salads, and then had everything “on the ready” to begin slow cooking (on HIGH) and toaster oven-ing when/if the power went back on. At 7:00pm we got our electricity back and things started cookin’.
It was a success! We ended up eating around 9:30pm, but it was a hoot, and everyone thought it was funny.
This evening when I go home, I’m going to eat the last of these popsicles, unplug my freezer and camp in my empty apartment for 1 night. I made these delicious pops for Popsicle Week, an annual event thrown by Billy at Wit and Vinegar for bloggers to share icy pops that make life sparkle.
I decided to go with this recipe because I wanted something naturally sweetened and have been wanting to play with this flavour combination in a posicle for a while now! These are SO creamy, dreamy. I hope you like them!
- 12 pitted dates
- 1 cup sweet cream of coconut (or full fat coconut milk)
- 1/2 cup plain Greek yogurt
- 1 large ripe banana, peeled and chopped
- 1/4 tsp ground cinnamon
- Soak dates in hot water for about 5 minutes to soften them. Remove dates from the water and add to a high speed blender along with the coconut milk, greek yogurt, banana and cinnamon. Blend ingredients together until smooth.
- Pour into 6-7 popsicle molds and freeze until solid (about 4 hours or overnight).
- To unmold, dip the popsicle molds in running water or leave out for a few minutes.
Recipe adapted from Once Upon a Cutting Board