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Frozen Coconut Yogurt Goddess Pops (Recipe)

Registered Dietitian By Frances Largeman-Roth, R.D.
Registered Dietitian
Frances Largeman-Roth, R.D. is a Registered Dietitian Nutritionist, a New York Times best selling author and nationally recognized nutrition and wellness expert.

When we start getting into two-showers-a-day kind of weather, I like to reach into the freezer and grab a cold one to cool off with. I’m not talking about an IPA, but a frozen pop, which has the ability to cool you down from the inside with just one frosty bite.

I usually make fruit-based pops for my family to enjoy, but since they love green smoothies so much, I figured they’d be into the frozen version. I was right! Everyone, from my discerning 6-year-old to our 1-year-old baby, gobbled up these green treats. They are packed with potassium from the avocado and banana, calcium from the siggi’s yogurt, vitamin K from the kale, and MCTs (medium chain triglycerides) from the coconut milk, making each Goddess Pop a pretty powerful afternoon treat. I used siggi’s yogurt to keep the sugar content low and utilized banana and coconut products for natural sweetness. Cool down with one after a run, or curl up and enjoy one in your hammock on a lazy summer day.

Makes 6 pops


  • 8 ounces unsweetened coconut milk
  • 1 cup lacinato (dinosaur) kale, chopped
  • 1 avocado, pitted
  • 1 banana
  • 5.3-ounce container of siggi’s 2% strained coconut yogurt
  • 4 ounces water or coconut water
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon ground cinnamon


Place all ingredients into a blender and blend on high until completely smooth. Transfer mixture into 6 (3-ounce) frozen pop molds and freeze for at least 6 hours or overnight. Release pops from molds and enjoy!

Photo by mbg creative


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