Mix the soursop pulp, yogurt, and agave syrup until mostly smooth. It's okay if there are a few lumps—these will create little yogurt spots in the bars.

Pour the mixture into silicone molds or onto a tray lined with parchment paper, spreading it to about 1/4 inch thick. Since I made 4 servings, I used 4 sliced strawberries, but you can use more if you like.

Freeze for about 4 hours or overnight. Once frozen, remove from the molds and enjoy.