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Serves
8
Prep
10
mins
Cooking
0
mins
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Mango & Coconut Yoghurt Pops

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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

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Related Products


  • McKenzie's Shredded Coconut 215g

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