Chocolate Dipped Toasted Coconut Yogurt Pops
User Reviews
5
Chocolate Dipped Toasted Coconut Yogurt Pops
Description
This recipe starts by whisking coconut milk, plain Greek yogurt, maple syrup, collagen peptides, coconut extract, and toasted coconut flakes into a smooth mixture. Pouring it into popsicle molds and freezing solid creates a creamy, slightly tangy frozen treat with coconut texture throughout. Removing the pops from molds and dipping them in a dark chocolate and coconut oil mixture adds a bittersweet, glossy coating.
Sprinkling chopped toasted almonds and additional toasted coconut flakes over the chocolate adds a nutty crunch that complements the creamy inside. Returning dipped pops to the freezer ensures the chocolate hardens, sealing the flavor combination. These pops provide a refreshing break with layers of texture and coconut flavor.
The recipe involves careful melting and stirring of the chocolate to avoid scorching and careful layering of ingredients for balanced flavor and texture retention during freezing and serving.
Ingredients
Toasted Coconut Yogurt Pops
- 1 cup coconut milk canned
- 1 cup yogurt plain, Greek
- 1/4 cup maple syrup
- 2 collagen peptides measured in scoops
- 1/2 teaspoon coconut extract
- 1/3 cup coconut flakes unsweetened toasted, or shreds
Dark Chocolate Coating
- 4 ounce dark chocolate bar chopped
- 1 teaspoon coconut oil
- 3 tablespoons almonds chopped toasted slivered
- 3 tablespoons coconut flakes unsweetened toasted, 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 Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 3mg | 1% |
| Sodium | 42mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
