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Dandelion Green Smoothie Pops - Refreshing, Bright, and Naturally Sweet

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Dandelion greens (2 packed cups, roughly chopped)
  • Ripe banana (1 large, sliced and frozen if possible)
  • Pineapple (1.5 cups, fresh or frozen chunks)
  • Coconut milk (1 cup; full-fat for creamier pops or light for lower calories)
  • Plain yogurt (1/2 cup; dairy or non-dairy for creaminess and tang)
  • Lemon juice (2–3 tablespoons, fresh)
  • Honey or maple syrup (1–3 tablespoons, to taste)
  • Vanilla extract (1 teaspoon, optional)
  • Pinch of sea salt (to sharpen flavors)
  • Water or coconut water (2–4 tablespoons, only if needed to blend)
  • Popsicle molds and sticks

Method
 

  1. Prep the greens. Wash the dandelion greens well and trim any tough stems. Roughly chop them so they blend easily.
  2. Load your blender. Add coconut milk, yogurt, banana, pineapple, lemon juice, honey or maple syrup, vanilla (if using), sea salt, and the chopped dandelion greens.
  3. Blend until smooth. Start low, then increase speed. If the mixture is too thick, add a splash of water or coconut water. Aim for a pourable, creamy texture.
  4. Taste and adjust. If it’s too bitter, add a little more honey or lemon. If it’s too sweet, add more lemon juice or a few extra greens.
  5. Pour into molds. Leave a little space at the top for expansion. Insert sticks.
  6. Freeze. Place molds in the freezer for at least 4–6 hours, or until fully solid. Overnight is best.
  7. Unmold. Run warm water over the outside of the molds for 10–15 seconds, then gently pull out the pops.
  8. Serve. Enjoy right away, or store for later following the storage tips below.