Food & Cooking Recipes Breakfast & Brunch Recipes Tropical Fruit-Coconut Parfait Pops Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer Yield: 6 pops Kiwi, pineapple, and banana suspended in frozen yogurt make for a delightful summer breakfast that you and the kids can all agree on. Ingredients 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 Directions 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. Rate it Print