Serves
8
Prep
10
mins
Cooking
0
mins
Mango & Coconut Yoghurt Pops
Directions
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.
Step 3
Place yoghurt in a large bowl. Stir in coconut and mango puree. Pour evenly into eight 1/3 cup capacity ice block moulds.
Step 4
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.
Tips
- Don’t have ice block moulds? Simply use plastic cups instead.
- Try any of our favourite fruit combinations such as raspberries, strawberries or banana.
Ingredients
- 3 large mangoes, peeled & chopped
- 1 cup McKenzie's Shredded Coconut
- 1 cup vanilla yoghurt
- 8 paddle pop sticks