Ingredients
1 can (13.66 ounces) coconut milk1 pint fresh strawberries, chopped, divided1 medium banana, sliced2 tablespoons maple syrup12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks
Preparation
Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.
