- 13 oz light coconut milk
- 5 oz unsweetened almond yogurt
- 2 tsp vanilla bean paste
- 2 tsp coconut shreds
- 1/2 cup cubed pineapple
- 1/2 cup cubed mango
- 1/4 cup pineapple juice
- Tajin seasoning, for dipping
In a medium bowl, add coconut milk, almond yogurt, vanilla bean paste, and coconut shreds and whisk until well combined.
In a food processor, add fruit and pineapple juice and pulse until coarsely chopped. Add fruit to coconut milk-yogurt bowl and stir until well mixed.
Divide mixture evenly among popsicle molds. Transfer to freezer and freeze until frozen, 2-4 hours. Serve with Tajin seasoning for an extra kick.
Nutrition per serving: 70 calories; 4.5g total fat (2g saturated); 15mg sodium; 8g carbohydrates; 1g fiber, 5g sugar (1g added sugar); 1g protein