Frozen Yogurt Bunny Pops
These frozen yogurt bunny pops are one of the cutest Easter treats you can make with your kids, and they come together in about 10 minutes before going in the freezer. Creamy Greek yogurt sweetened with honey or maple syrup gets shaped into an adorable bunny face, rolled in shredded coconut for that fluffy fur look, and decorated with strawberry yogurt ears, chocolate chip eyes, and rainbow sprinkles. They are so fun to make and even more fun to eat!
Why You’ll Love this Recipe
PRO TIP
A piping bag or a zip-lock bag with the corner snipped off will give you much cleaner shapes than a spoon. Either works, but the bag is easier to control, especially with kids helping.
Ingredient Notes
- Greek yogurt: Full-fat Greek yogurt works best here because it is thicker and holds its shape better in the freezer. Regular yogurt will work in a pinch but the pops may not be quite as firm.
- Honey or maple syrup: Just a touch to sweeten things up. Either one works great so use whatever you have on hand.
- Strawberry yogurt: This is what gives the ears and nose that pretty pink color. Any brand works! You can also use pink food dye to color additional Greek yogurt, or mash some fresh strawberries and mix that into Greek yogurt instead.
- Chocolate chips: These are the eyes! Semi-sweet or milk chocolate both work.
- Sweetened shredded coconut: This gives the bunny face that fluffy fur look. It is one of my favorite details on these little guys.
- Rainbow sprinkles: The more the better in my opinion! Feel free to use Easter-themed sprinkles if you have them.
Recipe FAQs
Yes! Swap the Greek yogurt for a dairy-free alternative like coconut yogurt and use a dairy-free strawberry yogurt for the ears. The texture may vary slightly but they will still taste great.
Nope. The coconut gives them that fluffy bunny fur look, but if it is not your thing you can skip it or swap in white sprinkles for a similar effect.
Expert Tips
Storage Instructions
Freeze: Once fully frozen, transfer to a zip-lock freezer bag or airtight container with a piece of parchment between each pop so they don’t stick together. They will keep in the freezer for up to 2 weeks.
Before serving: Pull them out of the freezer 2 to 3 minutes before serving so they soften up just slightly.
More Easter Ideas
If you are planning an Easter party or egg hunt, these bunny pops pair perfectly with my Easter Blondies or Mini Egg Brownies for a fun dessert spread. And if you need to keep the kids busy while the pops are freezing, grab my free Easter Word Search printable or print out the Easter Scavenger Hunt for some extra holiday fun! These frozen yogurt bunny pops make a great Easter treat for the end of the scavenger hunt!
Frozen Yogurt Bunny Pops
Equipment
- 2 popsicle sticks one for each bunny
Ingredients
- 1 cup Greek yogurt
- 2 teaspoons honey or maple syrup
- ¼ cup strawberry yogurt
- 4 chocolate chips, 2 per bunny, for the eyes
- 1 tablespoon sweetened shredded coconut
- 1 teaspoon rainbow sprinkles
Instructions
- Stir together the Greek yogurt and honey or maple syrup until smooth.
- Transfer to a piping bag or zip-lock bag with a small corner snipped off.
- Line a baking sheet with parchment paper. Pipe the yogurt mixture into a round circle for the face, then pipe two tall oval shapes at the top for the ears.
- Insert a popsicle stick into the bottom of each bunny.
- Cover the popsicle stick with a little extra yogurt where it meets the bunny to hold it in place.
- Sprinkle shredded coconut all over the face and ears.
- Use a separate piping bag filled with strawberry yogurt to pipe the inner ears, nose, and mouth. Press two chocolate chips onto the face for eyes and add rainbow sprinkles to the ears.
- Freeze for at least 2 hours or until completely frozen solid. Peel carefully off the parchment and serve!
Notes
- Greek yogurt: Full-fat Greek yogurt works best as it is thicker and holds its shape better in the freezer.
- Piping bag: Don’t cut too big of a hole in your piping bag or zip-lock bag. A smaller opening gives you more control.
- Storage: Store in a zip-lock freezer bag or airtight container with parchment between each pop for up to 2 weeks.
- Serving: Pull out of the freezer 2 to 3 minutes before serving to soften slightly.
