Cherry Coco Frozen Yogurt Pops

Big chunks of cherries suspended in a creamy base, with the added fudge-like texture of Honey Mama's chunks. What could be better on a warm, summer day?
Cherry Coco Frozen Yogurt Pops
Recipe by Ivy Entrekin, Honey Mama's R&D Manager


  • 2 cups fresh or frozen cherries, pitted and roughly chopped
  • 1 1/2 cups full-fat, unsweetened yogurt
  • 1 cup unsweetened almond milk
  • 1/3 cup Medjool dates, pitted
  • 1 tsp. lemon juice
  • 1/4 tsp. almond extract
  • 1 (2-inch) vanilla bean, split and scraped
  • 1 T. grass-fed gelatin, optional
  • 1 Honey Mama's Coconut bar, chopped


  1. Place half the cherries (1 cup) in a high-speed blender, such as a Vitamix. Add yogurt, almond milk, dates, lemon juice, almond extract, and seeds scraped from the inside of the vanilla bean. Blend until smooth. Place gelatin in a heat-proof bowl and whisk in 1/4 cup boiling water. Restart the blender and add the gelatin mixture through the feed tube while the engine is running. Blend for about 30 seconds, or until well-mixed.
  2. Pour the yogurt mixture into a bowl then stir in the remaining cherries and the chopped Honey Mama's pieces. Spoon into popsicle molds, then place in the freezer. Mine usually take about 1 1/2 hours to freeze solid. Once frozen, remove from popsicle molds and enjoy!


  • The addition of gelatin stabilizes dairy-free frozen treats and gives them a nice, creamy texture. Feel free to leave it out if you want this recipe to be vegetarian. 
  • The number of popsicles the recipe yields will depend on the size of your popsicle molds.