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Mango Coconut Frozen Yogi Pops

January 25, 2017 Cultured Baby

My two year old's word for yoghurt is 'yogi' so these are named after her. They've got a good dose of probiotics from the yoghurt, are low in sugar and if you need to make them dairy free you can choose to make them with coconut yoghurt. Feel free to substitute the mango for whatever fruit is in season.

You can use store bought yoghurt or you can make your own. Click below for a Coconut Yoghurt recipe.

Coconut Yoghurt

Mango coconut frozen yogi pops
Ingredients (makes approx 14 small iceblocks)
1 large mango or 2 medium
1 cup yoghurt (dairy or coconut)
1 cup coconut cream
1/2 cup shredded or desiccated coconut
1 tablespoon honey
1 tablespoon coconut oil
1 tsp vanilla extract (optional)
Instructions
Place all ingredients except for the mango in a blender.
Blend until smooth and pour half of the mixture into ice block moulds filling them up half way.
Add the mango to the remaining mixture and blend until smooth.
Top up your ice block moulds with the rest of the mixture and use a spoon to swirl them together.
Place in freezer until set then enjoy!
In Snacks, Cultured Dairy Tags yoghurt, kids, snacks, summer, mango
← Fermented MustardFermented Fruit Mince Tarts →

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Earlier today... feasting on a platter full of cultured condiments - leftovers from a shoot for my ebook. It’s been a slow process but I’m finally pulling all the pieces together 😍 Thank you for all your help @kerrismaree
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Did you know that white rice is easier to digest than brown rice? Why? Brown rice contains phytic acid which can block the absorption of minerals and make it hard for us to digest. Turning brown rice into white rice removes the physic acid leaving you with an easy to digest carb. And if too many carbs cause problems for you - change the way you cook your rice to make it even better and increase the health benefits. To do this - add a dash of coconut oil while cooking and leave to cool in the fridge for at least 12 hours. This creates resistant starch which feeds the good bacteria in your gut! After you’ve cooked and cooled your rice you can reheat it again. My favourite way to use it is in this crispy fried rice (recipe is from @kulturedwellness Gutalicious book). We usually make up a big batch for dinner then have it for leftovers for lunch the next day topped with a fried egg 😋 Meals like this bring back such good memories of travelling through Asia 😍
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