Tropical Vegan Breakfast Popsicles
I have used fresh mango & lime, and my Coconut Macadamia Granola in these popsicles. Feel free to substitute these with other pureed fresh fruits, and your favourite toasted granola.
You will need a minimum 8-cavity popsicle mould to make these popsicles.
You will need a minimum 8-cavity popsicle mould to make these popsicles.
Servings: 8 popsicles
Calories:
Ingredients
- 150 g chopped fresh mango
- Juice 1/2 lime
- 2 teaspoons chia
- 500 g Alpine Coconut Yoghurt
- 1/2 cup Coconut Macadamia Granola
Instructions
- Blitz the mango together with the lime juice. I use a handheld stick blender.
- Gently stir the chia seeds through the mango puree and set aside.
- Place the coconut yoghurt in a bowl, and stir through the toasted granola.
- Layer the mango puree and coconut yoghurt in the popsicles moulds. I do this by dropping dollops of the puree and then the yoghurt into the moulds until they are full.
- Gently tap the moulds on the bench a few times to remove any air pockets.
- Top up the moulds if necessary.
- Freeze the moulds for 5-6 hours, or until frozen solid.
- To remove the popsicles, gently run the moulds under a warm tap until the the popsicle can be easily removed.
Notes
You may have a small amount of mango puree left over, depending on the size of your moulds. Consider it a snack.