Making these popsicles is incredibly easy. Here’s how:

1. Prepare Fruit:

Wash and hull the strawberries. Chop them roughly. Set aside about ½ cup of the chopped strawberries.

Peel and slice the banana.

2. Blend the Base:

In a blender, combine the coconut milk, 1 ½ cups of the chopped strawberries (reserving the other ½ cup), the sliced banana, and the maple syrup.

Cover the blender and process until the mixture is completely smooth and creamy. Scrape down the sides if needed to ensure everything is incorporated.

3. Prepare Molds/Cups:

Divide the remaining ½ cup of chopped strawberries evenly among the 12 popsicle molds or paper cups. Placing a few pieces in the bottom of each adds visual appeal and texture.

4. Fill Molds/Cups:

Pour the pureed strawberry-banana mixture into the molds or cups over the chopped strawberries, filling each one about three-fourths full. Leave a little space at the top for expansion during freezing.

5. Add Sticks/Holders:

Top the molds with their specific holders or lids/sticks.

If using paper cups, cover the top of each cup tightly with a small piece of aluminum foil. Carefully make a small slit in the center of the foil with a sharp knife and insert a wooden popsicle stick through the slit into the mixture. The foil holds the stick upright.

6. Freeze:

Place the molds or cups upright in the freezer.

Freeze until completely firm, at least 4 hours, or preferably overnight.

7. Unmold and Enjoy:

To easily remove the popsicles from the molds, briefly run the outside of the mold under warm (not hot) water for a few seconds. Gently pull the popsicle out. If using paper cups, simply tear the cup away.

Enjoy your delicious, homemade Strawberry Banana Popsicles immediately