Go Back

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.
Prep Time10 mins
Total Time10 mins
Servings: 8 popsicles
Author: Tania @ The Cook's Pyjamas


  • 150 g chopped fresh mango
  • Juice 1/2 lime
  • 2 teaspoons chia
  • 500 g Alpine Coconut Yoghurt
  • 1/2 cup Coconut Macadamia Granola


  • 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.


You may have a small amount of mango puree left over, depending on the size of your moulds. Consider it a snack.