COCONUT YOGHURT & BERRY FROZEN POPS
MAKES 8 PREP 10 MINS + FREEZING
In a small bowl, set aside 1/ cup from 500g 4 tub coconut yoghurt. In a blender, pulse remaining yoghurt, 1 cup each frozen blueberries and blackberries, and 1/ cup 4 maple syrup until smooth. Pour mixture between 8 x 1/3- cup paddle pop moulds. Freeze 15 mins. Insert a paddle pop stick, freeze until firm. One at a time, run moulds under hot water 10 secs to loosen. Remove pop and dip on an angle into reserved yoghurt, then sprinkle with 3/ cup lightly 4 toasted shredded coconut. Arrange on lined tray. Repeat with remaining pops and coconut. Freeze 10 mins until firm.