Summer officially arrives this weekend and berries are starting to show up at farmers’ markets, so what’s a girl to do? Make homemade yogurt coconut cream pops, of course!
I made two variations of these popsicles: raspberry and strawberry. The only difference is that the strawberry pops require one extra step which is to use an immersion blender to quickly blend the fruit.
It is very important to use a good quality fatty yogurt to make these popsicles creamy. I used the Liberté Méditerranée yogurt which is about 10% fat. If you want to go a little lighter, consider a 2% Greek style yogurt instead.
Yogurt Coconut Cream Pops
Prep time
Total time
Author: Penny
Recipe type: Dessert
Ingredients
- 6 ounces fresh strawberries or raspberries
- 4 tablespoons sugar
- 1 cup vanilla creamy yogurt (Liberté Méditerranée or 2% Greek yogurt)
- ⅓ cup coconut milk
Instructions
- Place the berries and 2 tablespoons of sugar in a bowl and leave them for 10 minutes. Then, for the raspberries, use a fork to mash the fruit or an immersion blender for the strawberries.
- In another bowl, mix the remaining sugar, the yogurt and the coconut milk.
- Add the berry mixture to the yogurt mixture and fold with a spatula leaving streaks of fruit.
- Pour into molds and freeze for 30 minutes. Insert the popsicle sticks and freeze till completely frozen (about 5 hours).
- To remove the pops from the molds, run the molds under warm water.
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