Crunchy Coconut Popsicles
- Serves 8
- Prep time 15 minutes
- Freezing 6 hours 15 minutes
1 package (90 g) of instant vanilla pudding mix
500 ml (2 cups) of coconut milk
4 ginger snaps, crushed into coarse crumbs
30 ml (2 tbsp) of toasted coconut, shredded
80 ml (1/3 cup) of lime Greek yogurt (2%)
- In a bowl, whisk the pudding mix with the coconut milk. Pour the mixture into popsicle moulds and freeze for 6 to 8 hours.
- In another bowl, mix the cooking crumbs with the toasted coconut shreds. Brush the tip of the popsicles with the yogurt and then dip them in the crumb mixture.
- Place the popsicles on a baking sheet lined with parchment paper. Freeze for 15 minutes before serving