Coconut Pops
  • ¼ cup coconut butter
  • ¼ cup almond or cashew butter
  • 3 tablespoons honey
  • ½ teaspoon coconut extract Pinch of salt
  • 1 cup coconut Greek yogurt
  • 3 tablespoons chocolate syrup
  • Toasted shredded coconut
  1. In the bowl of an electric mixer, blend together the coconut butter, almond butter, honey, extract and salt. Reduce the mixer speed to low and add the yogurt until well blended. Evenly divide the chocolate syrup among 6 small paper drinking cups, then top with the butter mixture, filling two-thirds full. Place in the freezer for at least 1 hour and add popsicle sticks in the center. Continue to freeze for 4 hours or until solid. To serve, peel off the cup and roll in toasted coconut. Serve immediately.
Recipe by The Tennessee Magazine at