Rainbow popsicles

The desiccated coconut adds a nice texture so that this isn’t an issue. Finely crushed nuts or chia seeds would also work nicely! Experiment with a combo that works for you.

Ingredients

3 cups plain Greek yoghurt
1 cup desiccated coconut
2 tbsp maple syrup
½ C frozen strawberries or raspberries
½ C frozen blueberries
1 small mango, flesh only

Method

Combine 1C yoghurt, 1/3 C desiccated coconut, 1 tbsp maple syrup and strawberries/raspberries in a blender.

Whizz together until fruit is no longer lumpy and you have a consistent colour. Set aside in a small pouring vessel.

Repeat with another 1C yoghurt, 1/3 C desiccated coconut, 1 tbsp maple syrup and blueberries. Repeat with remaining ingredients. (Note that there is no maple added to mango concoction.) Layer yoghurt in popsicles vessels.

If you don’t have plastic popsicle makers, swirl together colours onto a tray lined with baking paper. Cover with a layer of baking paper on top of the yoghurt mixture to minimise ice crystals. Freeze then cut into ‘bark’ triangles.

Serve once yoghurt has set (minimum 4 hours). Note: Why use coconut? Without a proper icecream machine – and adding extra ingredients – natural Greek yoghurts will be a little icy once set.

The desiccated coconut adds a nice texture so that this isn’t an issue. Finely crushed nuts or chia seeds would also work nicely! Experiment with a combo that works for you.

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