2 cups fresh pineapple chunks 1 large banana, sliced ¾ cup light coconut milk ¼ to ½ cup agave nectar Purée all ingredients in blender 1 to 2 minutes, or until mixture is smooth. Ladle into ice pop molds, and freeze at least 4 hours. Run molds under warm water to unmold.
Pina colada 2 cups fresh sweet pineapple chunks (about 12 oz) 1 (15-oz) can sweetened cream of coconut (like Coco Lopez) 1 cup pineapple juice 2 Tbsp fresh lime juice Pinch of salt Puree ingredients in a blender until smooth and transfer mixture to a large glass measure or pitcher. Pour into 10 3-oz pop molds and insert sticks. Freeze at least 24 hours before unmolding.