MasterChef Finalist Giovanna Ryan’s Cherry and Coconut Yogurt Ice Pops

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.

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