I bought an ice pop mould about a year ago on Amazon, but truth be told, I’ve barely used it.
I could blame the fact our freezer’s always too full, but I think the actual reason is our kitchen is so lacking in storage that the ice pop mould has spent most of it’s life at the bottom of a container bin, and as the saying goes, out of sight out of mind.
Now that we’re in the middle of a deliciously hot summer though, and seeing so many delicious ice pops on pinterest, I had an idea while making my morning smoothie.
Whenever I get a bit heavy handed with the frozen berries or ice, I end up with quite a thick, frozen smoothie and often think how delicious it would be frozen into an ice pop – so that’s exactly what I did.
For this recipe I created a really simple raspberry coconut smoothie and poured it over a layer of coconut yoghurt in the ice pop mould. When the ice blocks are half set add granola to the tops (or bottom once they’re in your hands) to create breakfast on a stick!
Of course, get as creative as you like with these breakfast pops. I kept the smoothie really simple so that it could equally be eaten as a snack or dessert. But feel free to add more fruits like mango or banana, maybe sneak in some greens, hemp protein, nut butters, adaptogenic powders, or anything else you’d usually add to your morning smoothie!
If you do add granola though, it can pick up a freezer taste fairly quickly so be sure to store the ice pops in a sealed container – or eat them asap!
raspberry coconut breakfast ice pops with granola
Prep time: 30 minutes
You will need an ice pop mould (available on amazon) and wooden ice pop sticks.
1 1/4 cup frozen raspberries
1 1/4 cup drinking coconut milk
4 ice cubes
2 Tbsp coconut yoghurt
1 cup coconut yoghurt
1 cup granola of choice (I used a paleo, grain free granola)
Prepare the ice pop mould by placing a spoonful of coconut yoghurt into the bottom of each ice pop well.
Make the raspberry smoothie by blending all the ingredients together in a high speed blender.
Pour the raspberry smoothie into each well, leaving 1/2 cm space at the top (for the granola). If the yoghurt swirls up that’s great as it creates a pretty marbled effect.
Place the ice pop mould into the freezer to set up for 10 minutes or so while you clean up.
After 10 minutes, take the ice pop mould out of the freezer and add granola to the top of each pop, followed by the lid and a stick.
Return to the freezer and allow the pops to freeze solid. To remove the breakfast pops from the mould, warm the underside of the mould under warm water and then gently ease the ice pops out when you feel them start to loosen.
These raspberry coconut breakfast ice pops will keep for 1 month in the freezer.