Breakfast Power Pops
Tyler Essary / TODAY
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Prep time:
6 popsicles

Smoothies are the perfect summer breakfast. Freezing them makes them even better. I love this recipe because it helps out on the occasions when I can't finish my smoothie because I made a little too much. Coconut water is a great addition to these pops — especially in summertime — because of its hydrating properties. It's loaded with electrolytes and other nutrients.

Technique tip: Dip the bottom of the mold into hot water to help loosen the ice pop from the mold.

Swap option: Don't have fresh fruit? Use frozen. Can't find coconut yogurt? Feel free to use any kind of yogurt.

Special equipment: Popsicle molds.


    • 1/2 cup fresh raspberries
    • 1/2 cup fresh spinach
    • 1/2 cup raw organic coconut water (such as Harmless Harvest)
    • 1/2 mango, peeled, about 1/3 cup
    • 1/4 cup fresh blueberries
    • 1/4 cup fresh strawberries
    • 2 tablespoons hemp seeds
    • 1 tablespoon chia seeds
    • One 5.3-ounce container (about 3/4 cups) coconut yogurt, preferably So Dairy-Free Yogurt


Place all ingredients in a blender and blend on high until smooth. Fill the popsicle molds and place in the freezer until frozen solid, about 12-24 hours.

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