Raspberry, lime and coconut pops
99% fat-free plain yoghurt
1 cup(s), (240g)
light coconut milk
1 cup(s), (250ml)
vanilla bean paste
⅔ cup(s), (100g) partially thawed
2 tsp, finely grated
- Blend yoghurt, coconut milk, vanilla and ½ cup (75g) raspberries in a blender for 30 seconds or until smooth. Add rind and blend until just combined.
- Using a fork, mash remaining raspberries in a bowl. Divide mashed raspberries among eight 1/3-cup (80ml) capacity ice-block moulds. Pour yoghurt mixture evenly over raspberries. Insert an ice-block stick into each mould. Freeze overnight. Serve.