Coconut yoghurt and berry frozen pops

You'll go coco-nutty for these tropical yoghurt pops! Quick, delicious and so healthy, you won't feel guilty for going back for a second serve! Make sure to start these ones in the morning.

  • 10 mins preparation
  • 4 hrs marinating
  • Makes 8
  • Print


Coconut yoghurt and berry frozen pops
  • 500 gram tub coconut yoghurt
  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 1/4 cup maple syrup
  • 3/4 cup lightly toasted shredded coconut


Coconut yoghurt and berry frozen pops
  • 1
    In a small bowl, set aside ¼ cup from the tub of yoghurt. In a blender, pulse remaining yoghurt, blueberries, blackberries and maple syrup until smooth. Pour mixture between 8 x 1/3-cup paddle pop moulds. Insert a paddle pop stick and freeze until firm.
  • 2
    Line a tray with baking paper. One at a time, run moulds under hot water for 10 seconds to loosen. Remove pop and dip on an angle into reserved yoghurt, then sprinkle with shredded coconut. Arrange on tray. Repeat with remaining pops and coconut. Freeze for 10 mins until firm.


Use any frozen berry you like, or use fresh when good value.

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