Mango & Coconut Yoghurt Pops
Mango & Coconut Yoghurt Pops
Serves
8
Prep
10 mins
Cook
0 mins
Step 1
Lightly toast coconut in a small frying pan over low heat. Set aside to cool.
Step 2
Place mango in a blender and process until smooth. Place yoghurt in a large bowl. Stir in coconut and mango puree. Pour evenly into eight 1/3 cup capacity ice block moulds.
Step 3
Insert paddle pop sticks and freeze overnight or for at least 6 hours, until set. Dip base of moulds into warm water to remove ice blocks.
Don’t have ice block moulds? Simply use plastic cups instead.
Try any of our favourite fruit combinations such as raspberries, strawberries or banana.
McKenzie’s Products
McKenzie’s Shredded Coconut 215g
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