By Vickie Liu
Frozen fruit is one of the only things that outshine fresh fruit on a sweltering summer’s day, which is where these popsicles come in! These fruit and coconut yogurt popsicles are not only aesthetically pleasing, bursting with natural vibrant colours, but also refreshing and healthy – perfect for a hot day.
Raspberry, mango and coconut yogurt popsicles
(Makes 6 popsicles – will vary depending on size)
– 1 cup diced mango
– 1 cup raspberries
– ¾ cup Greek yogurt
– ¾ cup coconut milk
– 1 teaspoon honey
– Popsicle sticks
– Popsicle mould (or paper cups)
1. Mix coconut milk, yogurt and honey in a small bowl and set aside.
Blend mango and raspberries separately in blender or food processer. It is fine to use frozen raspberries, however a few tablespoons of milk or juice of your choice may be needed to get a thinner consistency.
2. Create a number of shades by mixing the two different fruits with the coconut yogurt mixture. I did this by spooning each individual fruit mix into 3 separate bowls in increasing quantities, then balancing them out with the coconut yogurt mix. This step is optional, but I think it gives them more depth and variation, not to mention the option for ombre popsicles!
3. For convenience, I transferred the mixtures into piping bags, although small pitchers will work just fine. Begin with piping one layer, then place in freezer for 10 – 15 minutes for clean lines between each layer. The time will depend on the thickness of each mixture. If you don’t mind the different layers spreading, you can freeze for a shorter amount of time, or skip this step completely for a marbled affect.
Continue to do this until the moulds are full, then insert the popsicle sticks and freeze for at least 5 hours, although overnight would give the best result.
4. Take the popsicles out of the freezer 5 minutes before serving. You may need to quickly run the moulds under warm water for easy release of the popsicles. Ensure they aren’t under warm water for too long, as the pops may begin to melt before they are out of the moulds.