New This Month

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


  1. 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.

Reviews Add a comment