These red, white and blueberry Dairy Free Paleo Banana Pudding Pops are perfect for the Fourth of July or anytime in the Summer! SO easy and gluten free and paleo/vegan friendly!
Pin Dairy Free Paleo Banana Pudding Pops
Because there is nothing that makes me happier than memories of my childhood, and pudding pops?
THEY ARE AT THE CENTER OF THOSE MEMORIES.
It’s been 2 weeks since Mr. FFF left (if you don’t really follow me on Instagram, he is gone for 2 years for clinicals for school) and it’s been ROUGH. Hence the need for super-ultra-fun-food like these vegan pudding pops.
Did you also grow up eating chocolate pudding pops? You know that ones that were just pudding-from-a-box, shoved into a cup with a good old-fashioned popsicle jammed inside and frozen, but they were just SO SIMPLE AND JUST SO PERFECT.
I hope you did because they are just SO YUM.
Do they still eat these anymore? I don’t have tiny humans of my own, so I don’t know if this is still a “thing?” Moms where you AT? I need answers.
Until then though, I’ll just sit here, peering at my screen, anxiously awaiting your answer and licking up these RED, WHITE and BLUEBERRY dairy free pudding pops.
Take your time. I’m happy RIGHT HERE.
SRLSY though. Red, white and blueBERRY (because it’s cute and fun and, liike, SO FESTIVE RN) dairy free paleo banana pudding pops are going to be everything you dreamed of this summer AND fourth of July on account of being:
- SO holiday appropriate.
Although. If you want to be technical, they’re more red, OFF WHITE and blue because the ripe banana kinda does this not-so-white thing to the vegan banana pudding situation at hand BUT WHY NIT PICK?
- LOADED with fruity-fresh nourishing whole foods in the form of, uhhh, FRUIT and creamy coconut milk, with juuust the right amount of honey to SEAL THE SWEETNESS DEAL
- STUPID CRAZY SIMPLE to make.
If that doesn’t get you, you could also make strawberry coconut popsicles, vegan banana ice cream bars or berry cashew cream no bake bars for your red white and blue needs. OR MAYBE MAKE THEM ALL?!
Let’s just talk about the easy factor while I still sit here and wait for you to answer my very burning and important question about the current life experience of the worlds children, re: do they get pudding pops.
You know when you’re sitting on the couch with food and your dog is like RIGHTHEREEEEEEE in your face starting at you, not blinking?
That’s me. With my healthy banana pudding pop. Staring through the screen, waiting for your answer.
Anyway.
How do you make pudding pops?
Because these are homemade pudding pops, there is NO boxed mix here!
- Whisk FULL FAT (not light) coconut milk and tapioca starch in a large pot. Just a little bit to get that tapioca starch nice and smooth. NO LUMPS.
- Whisk the rest of the milk and then add your mashed (VERY RIPE. Yes, even though it’s brown) banana and honey or agave.
- Boil on MEDIUM heat. Don’t you go gettin’ crazy and trying to speed it up.
- Boil until nice and thick and the liquid coats the back of the spoon.
- Chuck it in the food processor and blend until SMOOTH (do not chuck it though. Pour it.)
- Throw it (read: again, pour) into your popsicle molds, add your diced fruit and FREEZE
How do I get my pudding pops out of the mold?
TRUE LIFE fact: this is the hardest part of making these dairy free paleo banana pudding pops. However, if you run just the base of your popsicle mold (not the top or they get watery) under STEAMING hot water for about 2-3 minutes, and then give the sticks a GOOD tug, they will come right out!
I like to remove them from the mold, lay them on a parchment-lined cookie sheet, and freeze again for an hour to set them before serving!
But, if you don’t have patience, you can 100% eat them half melted. I TOTALLY get you.
Just make sure you watch out for those innocent looking popsicle sticks.
They’re splinter-y.
Ingredients
- 3 Tbsp Tapioca starch
- 1 1/2 Cups + 3 Tbsp Full fat coconut milk, divided (about 1 can)
- 4 Tbsp Honey or agave
- 1 Heaping Cup Very ripe banana, mashed (1 cup + 2 tbsp to be exact or 270g)
- Pinch of sea salt
- 2/3 Cup Strawberries, diced
- 10 Tbsp Blueberries
Instructions
- In a medium pot, whisk together the tapioca starch and 3 Tbsp of the coconut milk until smooth and creamy. Then, add in the rest of the coconut milk, the honey (or agave), banana and a pinch of salt and stir until well mixed.
- Bring the mixture to a boil over medium heat. One boiling, boil for 2 minutes, stirring constantly. Then, reduce the heat to medium low and simmer, stirring constantly, until thick, about 5 minutes.
- Place the mixture into a food processor and blend until smooth. Transfer to a liquid measuring cup – you should have about 2 3/4 cup of pudding.
- Divide a little bit of the mixture between 10 popsicle molds (just about 1 Tbsp or so.) Then, divide the strawberries (about 1 heaping Tbsp each) and the blueberries (one Tbsp each) between each mold.
- Fill the molds almost all the way up. Then, use a popsicle stick and insert it into each mold one at a time, moving the berries around. This will cause some of your pudding to sink between the berries and hold them in. Then, fill up all the molds completely.
- Cover the mold and insert the popsicle sticks. Freeze at least 4 hours.
- Once frozen, remove the lid and run very hot water over the base of each pop. Tug on the stick until it comes out! *
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 5 POINTS+: 3. OLD POINTS: 3
(per 1 popsicle)
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