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Cherry Coconut Banana Popsicles (raw, vegan, gluten-free, nut-free)

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Cherry season is upon us in a fierce way. Meaning… our trees are blessing us with an abundance of plump, red, juicy, bing cherries. I never thought the day would comes when I would have too much fruit on hand to deal with.

Popsicle Success

I want you to achieve “popsicle success.” So let me share a few key things that are important to keep in mind when making this recipe. Always start off with frozen RIPE bananas.  Ripe bananas are sweeter and easier on the digestion.

Cherries always, always, always, use organic cherries.  They are in the top 10 list of produce that requires being organic due to their high absorption of pesticides.  And besides being organic, make sure that these too are nice and ripe. You will end up with a lack-luster treat if you use bland, unripe fruit.

I added coconut cream to the recipe because the fat in the coconut cream will give it a smoother and creamier texture. Without it, it will be “icy.” Not saying that’s a bad thing… just different mouth-texture-experiences. You can make your own raw coconut cream or you can use full-fat canned coconut milk (isn’t raw).

When adding the dried coconut, you can leave it chunky or blend it smooth.  I will let you decide. Sometimes a little texture is welcomed.

Now when it comes to popsicle molds, there are many different types that you can use. Have fun and be creative. I found (this) mold to be a lot of fun to work with. They are also the perfect size for portion control and little ones. I hope you enjoy this recipe. Please comment below. Blessings, amie sue


Yields 2 pints

  • 2 large bananas, sliced and frozen
  • 2 cups sliced, organic bing cherries
  • 1/2 cup thick coconut cream
  • 1/2 cup shredded coconut
  • 1/8 tsp Himalayan pink salt


  1. Place the frozen banana slices, cherries, coconut cream, shredded coconut and salt in the blender.  Process until creamy.
    • I left some bits and pieces of the cherries for a nice visual effect.
  2. Place in popsicle molds and freeze. I often freeze in 3 oz Dixie cups with a popsicle stick inserted, perfect for portion control and young ones.

Freezing Suggestions:

  1. For popsicle mold ideas and to see the ones that I use, please click (here).
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted. Always use plastic Dixie cups, the paper ones stick and you have to tear them off of the ice cream.
  3. I sometimes use 4 oz mason jars or single serving ice cream containers as well.
  4. Store in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping these treats way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  5. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your frozen treat from taking on the odors, use a container with a tight-fitting lid.
Cherry Coconut Banana Popcicles 2

I love this molds. Once frozen you just bend the mold back and slip the popsicle out.

Just in case you REALLY needed a close up look...

Just in case you REALLY needed a close up look…


Now, doesn’t that look refreshing and yummy?!

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