Chocolate Dipped Toasted Coconut Yogurt Pops
Chocolate Dipped Toasted Coconut Yogurt Pops are full of wholesome ingredients they make a great healthier dessert!
Servings: 8 servings
Ingredients
Toasted Coconut Yogurt Pops
- 1 cup canned coconut milk
- 1 cup plain Greek yogurt
- 1/4 cup maple syrup
- 2 scoops collagen peptides
- 1/2 teaspoon coconut extract
- 1/3 cup unsweetened toasted coconut flakes or shreds
Dark Chocolate Coating
- 4 ounce dark chocolate bar, chopped
- 1 teaspoon coconut oil
- 3 tablespoons chopped toasted slivered almond
- 3 tablespoons unsweetened toasted coconut flakes or shreds
Instructions
- In a large bowl whisk together all of the toasted coconut yogurt pop ingredients until combined.
- Pour the mixture into popsicle molds.
- Insert the popsicle sticks and freeze for at least 4-6 hours or until completely frozen.
- Before dipping the yogurt pops unmold them and lay them on a baking sheet lined with parchment or wax paper.
- Store them in the freezer until you are ready to dip.
- In a small bowl mix together the almonds and coconut.
- In a microwave safe glass measuring cup add the dark chocolate and microwave in 30 second intervals, stirring between each interval, just until the chocolate is melted.
- Remove from the microwave and stir in the coconut oil until combined.
- Dip or drizzle the unmolded yogurt pops with the melted dark chocolate then sprinkle with some of the coconut almond mixture.
- Place the finished yogurt pops back on the baking sheet and place them back in the freezer until they are frozen solid again.
- Store the finished yogurt pops in a freezer bag or other airtight container.
Nutrition
Calories: 166kcal | Carbohydrates: 16g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 42mg | Fiber: 2g | Sugar: 13g