



Lomas recently posted an Instagram video class for her blueberry, Greek yogurt, and coconut milk pops.





Makes 10

1 ½ cups (12 ounces) Greek yogurt

3/4 cup (6 ounces) full fat coconut milk

4 tablespoons granulated sugar*, divided

1 ½ cups fresh or frozen blueberries

*Honey can be used instead of sugar, and adjust to taste

In a large bowl, combine the Greek yogurt with the coconut milk and 1 ½ to 2 tablespoons of sugar or honey. Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside.




Recipe courtesy of Vallery Lomas;


This ice pop recipe can be adapted for any fruit you have on hand. You can also add lime or coconut. For pretty pops, drop thin slices of lemon and lime into the mold before adding liquid.

Makes about 10 pops

3/4 cup sugar or ½ cup honey

1 cup water

½ cup freshly squeezed lemon juice

Zest of 2 lemons

Using a saucepan, dissolve sugar into water, stirring continuously. Add juice and zest and bring to a simmer. Remove mixture from heat and allow to cool. Taste and adjust sweetener, if needed.

Pour lemon mixture into molds, add sticks and freeze for 6 hours.


Makes about 10 pops

Any fruit you have on hand can be made into a creamy pop. For a mocha version, replace fruit with 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of espresso powder. For a refreshing floral pop, use honey and replace fruit with a pinch of culinary lavender.

2 cups strawberries, hulled and quartered

1 cup Greek yogurt

½ cup whole, coconut, soy, or almond milk

¼ cup sugar or honey (to taste)

½ teaspoon vanilla

Pinch of salt

Using a blender, puree all ingredients until smooth, scraping down sides. Taste and adjust sweetener.

Pour mixture into ice pop molds, add sticks and freeze for 6 hours.

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