These easy coconut yogurt fruit popsicles show off blueberries and strawberries and are lightly sweetened with maple syrup. They are refreshing and colorful – a fun red white and blue dessert! And you get a few probiotics to boot.
- 1 cup coconut yogurt
- 1 1/2 tablespoon maple syrup or to taste (see note)
- ½ cup fresh strawberries chopped and mashed
- ½ cup fresh blueberries mashed
Mix the maple syrup into the coconut yogurt.
Stir about ¼ of the coconut yogurt mixture into the blueberries and ¼ into the strawberries in small dishes.
Spoon the three mixtures, starting with a generous tablespoonful of each fruit-yogurt mash into the bottom and top of each popsicle mold, then filling in the middle with the yogurt-maple syrup mixture. Place the covers carefully onto the popsicle molds.
Freeze for at least 6 hours or overnight until solid.
To remove popsicles from the mold, flex gently until the popsicle comes loose from the mold. It may take 15 seconds or so, or you can warm the mold with your hands.
Eat immediately, or place popsicles in a covered glass container in the freezer until ready to be eaten.