Desert Island Pops Recipes

Steps:

• Fill pyramid molds with honeydew syrup. Freeze about 30 minutes, until mixture starts to harden, then insert a wooden pop stick into each pop. Freeze until hard.
• Fill each 3-ounce cup with the blue drink. Place cups on a small metal baking pan; freeze until almost frozen, about 50 minutes. Unmold each frozen pyramid pop, and insert its pop stick into an almost frozen blue base. Freeze until entire pop is frozen solid; overnight is best.

Steps:

• Line a small baking sheet with parchment paper or a silicone mat. Set aside.
• In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
• Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
• Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
• Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
• Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.

Steps:

• Cook's Note: For toasted coconut, just cook shredded coconut in a dry skillet until lightly browned.
• Add coconut extract to yogurt and mix well.
• Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with the remaining yogurt, banana, and mango.
• Top with whipped topping (add an extra serving, if you like) and coconut shreds and enjoy!