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
- 1 5.3-ounce container (about 3/4 cups) coconut yogurt, such as So Delicious Dairy-Free Coconut Milk 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.