Recipe from Vegetarian Times
Coconut milk and banana give these ice pops a creamy consistency without dairy or soy. Be sure to puree the mixture until very smooth so resulting pops don't contain crunchy bits that may be too icy for sensitive baby teeth.
Servings: Makes 8 pops
2 cupsfresh pineapple chunkssee savings
1 largebanana, slicedsee savings
3/4 cuplight coconut milksee savings
1/4 to 1/2 cupagave nectarsee savings
Puree all ingredients in blender 1 to 2 minutes, or until mixture is smooth. Ladle into ice pop molds, and freeze at least 4 hours. Run molds under warm water to unmold.
Per serving: Calories 102, Total Fat 2 g, Saturated Fat 1 g, Sodium 2 mg, Carbohydrate 22 g, Fiber 1 g, Protein 1 g, Sugars 19 g. Percent Daily Values are based on a 2,000 calorie diet