Tropical Fruit-Coconut Parfait Pops
Kiwi, pineapple, and banana suspended in frozen yogurt make for a delightful summer breakfast that you and the kids can all agree on.
- Yield: Makes about 6 pops
Photography: Aaron Dyer
Source: Martha Stewart Living, June 2015
- 1 cup plain Greek yogurt
- 3 tablespoons honey, plus more for drizzling
- Sliced or chopped tropical fruits, such as kiwi, pineapple, and banana
- Toasted shredded unsweetened coconut
To make, stir together yogurt, honey, and tropical fruits. Transfer the mixture to ice-pop molds and freeze, at least 8 hours and up to 1 month. To serve, unmold and drizzle one side with honey, then dip in coconut.