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
- 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.