Home » Blog » Chocolate Dipped Toasted Coconut Yogurt Pops + Giveaway
Desserts Ice Cream + Frozen Treats

Chocolate Dipped Toasted Coconut Yogurt Pops + Giveaway

Spread the love

Cool off this summer with one of these Chocolate Dipped Toasted Coconut Yogurt Pops! Full of wholesome ingredients they make a great healthier dessert!

With half the country still in a ridiculous heat wave I thought it would be appropriate to share a frozen treat to cool off with. These Chocolate Dipped Toasted Coconut Yogurt Pops are basically how I’ve been surviving the heat this past week. Nothing sounds better to me on a hot day than a creamy, frozen, sweet treat!

The best part about these toasted coconut yogurt pops, is that you don’t have to feel guilty eating them, unlike that pint of ice cream I ate last weekend. These yogurt pops are full of good for you ingredients and a good amount of protein. I love making my own popsicles because I know exactly what’s going into them. I can control the ingredients, the fat, the sweetness and customize them to whatever flavor I’m craving at that moment.

I’ve been craving a lot of chocolate and coconut sweets lately, so combining the two into a frozen yogurt pop was a no brainer. The yogurt pop is made using canned light coconut milk, plain Greek yogurt, maple syrup for sweetness, toasted coconut flakes, coconut extract and Vital Proteins collagen peptides. I bet you weren’t expecting to hear that last ingredient! If you remember a couple weeks ago I made some delicious Vanilla Yogurt Panna Cotta with Warm Berry Sauce using Vital Proteins beef gelatin. Unlike the beef gelatin, the collagen peptides can be added to nearly anything you eat or drink.

Collagen peptides are derived from gelatin and contain the same amino-acids. The biggest difference between them and the gelatin is that they will dissolve in cold or warm liquid. They are a great supplement for your hair, skin, nails, bones and joints. The Vital Proteins collagen peptides that I used were unflavored, so they can be added to just about anything and you won’t taste them. Adding the peptides to these Chocolate Dipped Toasted Coconut Yogurt Pops was not only a great way to reap the benefits I mentioned above, but they also added an extra 18 grams of protein on top of the 23 grams that the Greek yogurt provided. With so many benefits and the fact that they taste fantastic I really can’t think of a reason why you shouldn’t make these yogurt pops this weekend!

Along with the great recipe for these Chocolate Dipped Toasted Coconut Yogurt Pops, Vital Proteins has generously offered up a chance for you and a friend to each win a 20 oz. container of the Vital Proteins collagen peptides! You guys are going to love these peptides, plus then you’ll have no choice but to make the yogurt pops! Enter below for your chance to win, good luck!

Chocolate Dipped Toasted Coconut Yogurt Pops

Yield:
8-10 yogurt pops
Prep Time:
20 minutes
Additional Time:
5 hours
Total Time:
5 hours 20 minutes


Ingredients

Toasted Coconut Yogurt Pops

  • 1 cup canned light coconut milk
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup maple syrup
  • 2 scoops Vital Proteins collagen peptides
  • 1/2 teaspoon coconut extract
  • 1/3 cup unsweetened toasted coconut flakes or shreds

Dark Chocolate Coating

  • 4 ounce dark chocolate bar, chopped
  • 1 teaspoon coconut oil
  • 3 tablespoons chopped toasted slivered almond
  • 3 tablespoons unsweetened toasted coconut flakes or shreds

Instructions

  1. In a large bowl whisk together all of the toasted coconut yogurt pop ingredients until combined.
  2. Pour the mixture into popsicle molds.
  3. Insert the popsicle sticks and freeze for at least 4-6 hours or until completely frozen.
  4. Before dipping the yogurt pops unmold them and lay them on a baking sheet lined with parchment or wax paper.
  5. Store them in the freezer until you are ready to dip.
  6. In a small bowl mix together the almonds and coconut.
  7. 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.
  8. Remove from the microwave and stir in the coconut oil until combined.
  9. Dip or drizzle the unmolded yogurt pops with the melted dark chocolate then sprinkle with some of the coconut almond mixture.
  10. Place the finished yogurt pops back on the baking sheet and place them back in the freezer until they are frozen solid again.
  11. Store the finished yogurt pops in a freezer bag or other airtight container.
Nutrition Information:

Yield: 10

Serving Size: 1

Amount Per Serving:

Calories: 166Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 42mgCarbohydrates: 16gFiber: 2gSugar: 13gProtein: 9g

Thanks to Vital Proteins for sponsoring this post and giveaway. As always all opinions are my own.

About the author

Add Comment

Click here to post a comment