Directions

1. 1

   In a medium saucepan, combine the coconut milk, maple syrup, hydrolysed gelatin, vanilla extract, and sea salt. Whisk together thoroughly and place over medium heat. Stir constantly until the mixture reaches a gentle boil. Once bubbling, remove from heat immediately and allow to cool to room temperature, about 15 minutes.

2. 2

   While the coconut mixture cools, peel the bananas and slice them into ½-inch thick discs. Place the banana slices in a small bowl and gently toss with the fresh lemon juice to coat evenly. This prevents browning and adds subtle brightness to the popsicles.

3. 3

   Arrange the lemon-coated banana slices inside your popsicle molds, distributing them evenly among the six cavities. Pour the cooled coconut milk mixture slowly into each mold over the banana slices, filling to the designated fill line or about ¾ inch from the top. Tap the molds gently on the counter to release any air bubbles.

4. 4

   Insert popsicle sticks into the center of each mold, ensuring they are stable and upright. Transfer the molds to the freezer and freeze for at least 4 hours, or preferably overnight, until the popsicles are completely solid throughout.

5. 5

   To remove the frozen popsicles from the molds, run warm tap water over the outside of each mold for 20–30 seconds, rotating gently until the popsicle loosens and slides out smoothly. Serve immediately or store in a freezer-safe container for up to 2 weeks.