|500 g||Hokkaido pumpkin|
|2 tbsp||coconut flakes|
|5 tbsp||coffee cream|
|200 g||yogurt (3.8%)|
|125 g||bittersweet couverture chocolate|
Wash and peel Hokkaido pumpkin remove the seeds and dice into small pieces. Place them in a small saucepan add water and simmer, stirring constantly, until the pumpkin softens. Remove from the stove and let it cool.
Transfer cooled pumpkin in the blender alongside coconut flakes, coffee cream, orange juice, sugar and yogurt and mix to form a puree. Pour the final pumpkin mixture into the popsicle molds. Be aware to only fill to three quarters of the molds, as the mixture is still expanding when freezing. Insert the popsicle sticks and place in the freezer for at least 5 hr.
Before taking the popsicles out of the molds, set up a double boiler, chop the couverture chocolate and melt it. Allow to cool slightly. Remove the popsicles out of the molds and drizzle melted chocolate over the top. Enjoy immediately!