VEGAN BANANA PUDDING POPS.

Servings 10

1/3 cup granulated sugar
4 tablespoons corn starch
1/8 teaspoon sea salt
1 15 oz. can full fat coconut milk (about 1 3/4 cups)
1 1/4 cup almond milk (or milk of choice, sweetened or unsweetened per your preference)
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
2 bananas, thinly sliced

Whisk sugar, corn starch, and salt in a medium saucepan to integrate.
Add coconut and almond milks, turn heat to medium, and whisk vigorously to remove any clumps.
Bring to a boil, whisking constantly, then reduce heat to a simmer and continue whisking as the pudding thickens, 10-20 minutes. It's done when it looks a bit jiggly, and when you can drizzle a ribbon over the top and see it remain a bit distinct.
Stir in vanilla and let cool while you slice the bananas.
Transfer pudding to a bowl and fold in banana slices, ensuring they're fully submerged to prevent browning.
Cover bowl and place in fridge to chill completely.

Preheat oven to 350ºF. Line a small baking sheet with parchment paper.
In a blender or food processor, pulse pecans, oats, coconut sugar, and sea salt into a meal.
Pour in coconut oil and pulse a few more times to incorporate into a dough.
Remove dough from blender and pat down into an even layer about 1/4-inch thick on parchment paper. Bake for 12 minutes, then increase heat to 375ºF and bake an additional 3-5 minutes, until golden brown on top and toasty around the edges.
Remove from heat and let cool completely, then break up into multi-sized crumbles.

Fill each popsicle mold 1/3 full with banana pudding, then add a layer of crumbles, then another layer of pudding, leaving 1/3-inch at the top for one more layer of crumbles. Repeat on all molds.
Insert popsicles sticks and freeze at least six hours or overnight.
To remove, run mold under hot water while pulling up on the popsicle stick until it loosens.

Banana pudding recipe adapted from Vegetarian Times. Oat crumble recipe adapted from Minimalist Baker.