I discovered MALK Maple Pecan cashew milk while at my local coop and decided to give it a try since cashews can be quite expensive and I don't often use them to make nut milk. The milk is light, creamy, and really lovely in oatmeal, smoothies, as a light coffee creamer, and more.
Curious to see how well this milk tastes in frozen form, I filled my molds with chunks of bananas and cashew milk to make these gorgeous Popsicles. The real fun comes after they are frozen when you can get creative with chocolate, fruit, nuts, or your favorite toppings. Once refrozen, these pops are the hit of the party when served to unsuspecting guests and family.
These pretty pops will work well with any of your favorite nut milks so feel free to change up the ingredients to suit your personal taste. Try a few of my other fun summer pops here:
Peach Schnapps Popsicles with Frozen Raspberries
Strawberry Mint Limoncello Popsicles
Dairy-free Breakfast Smoothie Pops
Have fun and enjoy!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
| Prep Time | 5 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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- 1 large banana, peeled and chopped
- 1 1/2 cup cashew milk Malk Maple Pecan
Ingredients
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|
- Chop the bananas into small pieces and place an equal amount in each Popsicle mold.
- Fill the Popsicle molds to the top with the cashew milk. Add the top and sticks to the molds and freeze 4 hours or more.
- Gently remove the popsicles from their molds and lay flat on a baking sheet lined with wax paper. Dip or drizzle the chocolate and preferred toppings over each Popsicle. Transfer the Popsicle on the trays and freeze for 30 minutes before serving.
Popsicle molds come in different sizes. The amount of milk needed may vary depending on the size used.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com