Raspberry & Mango Coconut Yogurt Pops

Here’s a colourful, creamy, fruity summer treat that’s easy to make and can be done with either fresh or frozen fruit.

• 1 c. fresh or frozen mango
• 1 c. fresh or frozen strawberries
• 5 tbsp. vanilla sugar, split in half
• 1 can of coconut milk
• 1 500g of full-fat Greek yogurt
• Popsicle mould and sticks

In a bowl, combine the yogurt and coconut milk, whisk until smooth. Set aside.

Take two medium saucepans and put strawberries in one, mango in the other. Add half the vanilla sugar to each saucepan. (Note: if you are working with fresh fruit, add about a tablespoon of water just to start macerating the fruit.) Over medium heat, cook these mixtures for five to seven minutes until the fruit has started breaking down and the mixture looks jammy.

Remove the pans from the heat. Split the coconut milk & yogurt mixture between the two pans. Stir to combine.

Fill up the popsicle moulds and freeze for at least four hours. These will keep for up to a month in the freezer.

Each pan with fruit, yogurt and coconut milk should make six popsicles. No worries if you have a bit left over; it is delicious with a bit of granola or just on its own!