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Vegan Strawberry & Coconut Frozen Yogurt Lollies
Posted by Amelia Littlejohn on 24th May 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Summer is coming! To celebrate the warmer weather finally making an appearance here’s a recipe for delicious Strawberry & Coconut Frozen Yogurt Lollies! Made with only 4 ingredients these frozen yogurt lollies are just the best vegan ice-cream alternative – they’re so quick & easy to make, they’re sweet & creamy and I promise you everyone you know will love them. They’re made using Nush Strawberry Cashew Yogurt which is an irresistibly creamy, naturally dairy free yogurt made with real strawberries and it’s completely naturally sweetened.

Vegan Strawberry & Coconut Frozen Yogurt Lollies

Rate this recipe

The yogurt works so well in this recipe – it blends beautifully with the other ingredients and imitates ice-cream so well when frozen. The dreamiest summer sweet treat!


  • 200g Nush Cashew Strawberry Yogurt
  • 80g coconut milk (from a can)
  • 2 tbsp maple syrup
  • 8 fresh strawberries
  • 50g dark chocolate
  • 1 tbsp desiccated coconut for decoration
Prep Time


  1. Add the Nush yogurt to your food processor along with the coconut milk, strawberries and maple syrup. Blend into a smooth and creamy mixture.

  2. Pour the mixture into ice-lolly moulds and place a lolly stick in each.

  3. Place into the freezer to set overnight or for a minimum of 6 hours.

  4. Remove the ice lollies from the freezer, run the moulds under warm water for a couple of seconds to loosen the frozen yogurt lollies then gently slide them out of the moulds.

  5. If you’re making the decoration simply melt the chocolate in a saucepan over a low heat and drizzle over the ice-lollies, sprinkling with desiccated coconut. Place back into the freezer for 20 minutes to allow the chocolate to set.

  6. Enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn