Giovanna Ryan presents the ideal summer recipe, perfectly cool and refreshing for these warmer months! These make 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.
600g coconut yogurt
250g fresh, pitted cherries
2 tablespoons honey or agave
50g white or dark chocolate (optional)
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