- 1 cup(s) reduced-fat Greek style natural yoghurt, (260g)
- 1 medium mango, or large, chopped
- 2 medium fresh passionfruit, pulp removed
- 3 tbs desiccated coconut, or shredded
Process the yoghurt and mango in a food processor until smooth and well combined. Stir in the passionfruit pulp. Divide among 6 x 1/3 cup (80ml) capacity popsicle moulds. Insert a paddle pop stick into each one. Freeze overnight.
Stir the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until light golden. Transfer to a plate and set aside to cool completely.
Remove the popsicles from the moulds. Lightly brush the popsicles with cold water and press them into the coconut to coat. Place popsicles on a plate and return to the freezer for 5 minutes to set.