Cherry and Coconut Yogurt Ice-Pops
The perfect fresh and sweet treat
- 600g coconut yogurt
- 250g fresh, pitted cherries
- 2 tablespoons honey or agave
- 50g white or dark chocolate (optional)
Place the cherries in a food processor and blend until roughly chopped. You could also do this by hand if you don’t have a food processor. In a mixing bowl, stir the honey or agave into the coconut yogurt. Swirl in the cherry mixture, divide between eight lolly moulds and freeze for at least 12 hours.
You can either eat them as they are, or melt some chocolate in the microwave or in a bain marie and drizzle over the ice pops before serving.