Saturday, June 18, 2011 / 27 Comments / Dessert , Ice Cream/Sorbet/Frozen Yogurt , Summer
Pina Colada Yogurt Pops
Ready to be transported to a tropical island?
I am. We have had some serious June gloom around here this week and it has me longing for a tropical vacation with warm breezes, plumeria scented air, and pineapple coconut cocktails.
Since I don't see a trip back to Maui on the horizon, I had to improvise.
I love healthy treats that you can call "dessert" but are actually good for you. For a grown-up dessert, add a splash of rum.
Pineapple Coconut Yogurt Pops
printer friendly recipe
Makes about 10 3oz pops
1/2 cup pineapple juice
1 cup fresh or frozen pineapple chunks
1/2 cup plain nonfat yogurt (I used Greek yogurt. Pineapple or vanilla yogurt would be fine to use, but have added sugar, so omit the agave syrup)
2 tablespoons shredded or flaked coconut (plus more for toasting and sprinkling/dipping if desired)
1 teaspoon agave syrup (more or less depending on you sweetness preference)
Blend all ingredients in a blender. Add more juice if needed. Pour mixture into ice pop molds or Dixie cups. If using Dixie cups, cover with plastic wrap and insert popsicle sticks (the wrap will help hold the sticks in place). Freeze 4 hours or until solid.