Giovanna Ryan’s Cherry and Coconut Yogurt Ice Pops Recipe

Cherries are the perfect summer fruit and have the added bonus of presenting a whole host of health benefits for women! The beloved fruit can be used to add another layer of flavour and fragrance to any meal – sweet or savoury. These cherry and coconut yogurt ice pops are an oh so good summer recipe – the perfect healthy picnic or summer garden party favours.


Place the cherries in a food processor and blend until roughly chopped. You could also do this by hand if you don’t have a food processor.

In a mixing bowl, stir the honey or agave into the coconut yogurt. Swirl in the cherry mixture, divide between 8 lolly moulds and freeze for at least 12 hours.

You can either eat them as they are or melt some chocolate in the microwave or in a bain marie and drizzle over the ice pops before serving.

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600g coconut yogurt
250g fresh, pitted cherries
2 tablespoons honey or agave
50g white or dark chocolate (optional)