We’ve gone so bananas for our new Banana Daiquiri Cocofloss, we’ve shared our fave cocktail recipe (it’s a boozy doozy). Of course, we want everyone to fall head-over-peels for this tropical delight, so we’re also sharing a virgin mocktail version that’s a) sugar-free b) non-alcoholic, and c) in kid-friendly ice-pop form. It’s the perfect summertime treat for flossers of all ages!
Makes 8 ice pops
1/2 cup coconut cream
2 sweet, ripe bananas, sliced
1 1/4 cup water, room temperature
1 Tbsp. fresh lime juice
2 tsp. orange zest (zest of 1 orange) or 1 tsp. orange extract
1 tsp. rum extract
Blend the heavy cream, water and bananas with a whisk or immersion blender until smooth.
Add lime juice, orange zest, and rum extract. Mix until combined.
Pour the mixture into ice-pop molds and place in the freezer.
Freeze at least four hours, or until ice pops are completely frozen.
To unmold ice pops, dip the molds in very hot water just until the ice pops loosen. Store in the freezer for up to three months.
GROWN-UP TIP(SY): Feeling like you want actual rum? Easy peasy — just add in 2 oz. of rum (we like white rum best).
Recipe inspired by Keto Chow.