Categories: Dessert

Ingredients

• 2- 3.5 oz packets frozen acai puree (from a 14oz. bag), thawed
• 1 banana
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1/2 cup coconut water
• 1 cup vanilla yogurt, plus more for dipping
• 1 cup granola, large clusters broken up

Directions

1. Combine the acai, banana, mango, pineapple, and coconut water in a blender. Puree until smooth.

2. Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree. Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.

3. Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt. Remove the pops from the molds and lay on the prepared pan. Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.

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