Unicorn Yogurt Pops


Unicorn Yogurt Pops | unicorn frappaccino | unicorn food | unicorn recipes | dragonfruit recipes


14 ounces Dragonfruit puree* (sold as 4, 3.5oz smoothie packs)
4 fresh strawberries (greens/tops removed)
3 Silk Vanilla Almond Dairy-free Yogurt Alternative (~5.3oz each, for a total of 15.9 oz --- divided)
1 cup Silk Vanilla Unsweetened Cashewmilk
1 tablespoon mango puree (optional)
1⁄8 teaspoon McCormick's Color From Nature Sky Blue Dye**
3⁄4 cups dairy-free white chocolate melting chips***
  sprinkles (optional)


*I like buying the dragonfruit / pitaya smoothie packs from Whole Foods in the frozen fruit section. It looks like this.
** This is the all-natural dye I LOVE. 
*** Here's the link for dairy-free melting chips.


  1. Combine the dragonfruit puree (frozen), strawberries, two 5.3oz containers of the Silk vanilla almond yogurt, and the cashewmilk in a high speed blender. Blend until smooth. 
  2. In a small bowl, combine the remaining 5.3oz container of Silk vanilla almond yogurt with the natural blue dye. Stir until combined. 
  3. Pour the dragonfruit puree into the popsicle mold about half full. Then, put the mold into the freezer for 15 minutes. 
  4. Remove the popsicle mold from the freezer and use a spoon to drizzle the blue yogurt down the sides of the popsicle mold, about a tablespoon per popsicle. Then, fill the rest of the popsicle mold with more of the dragonfruit puree. (*PLEASE NOTE, you may have some extra dragonfruit puree that you don't need.)
  5. Freeze for another 15 minutes, then put in your wooden popsicle sticks. 
  6. Freeze for another 2 hours at least. 
  7. When ready to serve, remove the popsicles from the popsicle mold and lay them flat on parchment paper.
  8. Melt your white chocolate chips and stir in the mango puree. Use a spoon to drizzle it over the popsicles. Then sprinkle on the sprinkles. 
  9. Enjoy!