In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.

Fold in the sweetened condensed milk until well combined. Set aside.

In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.

In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.

In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Mix ⅓ of the whipped cream into the pineapple yogurt mix.

Mix another ⅓ into the mango yogurt mix.

Mix the remaining ⅓ into the coconut yogurt mix.

Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.

Next, pour in the pineapple mixture, followed by the coconut mixture.

Insert popsicle sticks into the center of each mold.

Freeze for 4–8 hours or until fully set.