Coconut-Banana Popsicles

A fortunate coincidence occurred in my kitchen this weekend, thanks to a half-empty can of coconut milk and a few fast-ripening bananas.

These creamy, tropical-tasting pops can be tweaked easily depending on what's in your fridge. Substitute plain or vanilla yogurt, or perhaps add some peanut butter and honey. Taste before pouring into molds and adjust sweetness as needed.

3/4 cup light coconut milk
3 large bananas
2 pkgs. Dannon Light & Fit Toasted Coconut Vanilla yogurt
2 tbsp. agave syrup
1 tsp. vanilla
pinch of salt

Add all ingredients to blender and blast until smooth. Pour into popsicle molds and freeze. Makes about 10.

Not sure why but these do not slide out of the mold as easily as others I've made. While still in mold, run under hot water about 15-20 seconds and let sit for a minute, flexing plastic if you can, before releasing.