1 cup canned light coconut milk

1 cup plain non-fat Greek yogurt, 2% may also be used

1/4 cup maple syrup

2 scoops Vital Proteins collagen peptides

1/2 teaspoon coconut extract

1/3 cup unsweetened toasted coconut flakes or shreds

4 ounce dark chocolate bar, chopped

1 teaspoon coconut oil or canola oil

3 tablespoons chopped toasted slivered almond

3 tablespoons unsweetened toasted coconut flakes or shreds

In a large bowl whisk together all of the toasted coconut yogurt pop ingredients until combined.
Pour the mixture into popsicle molds.
Insert the popsicle sticks and freeze for at least 4-6 hours or until completely frozen.
Before dipping the yogurt pops unmold them and lay them on a baking sheet lined with parchment or wax paper.
Store them in the