Photo by Tuulia Talvio and Virpi Mikkonen
Total Time
15 Mins
Yield
6 popsicles

Tuulia Talvio and Vanelja blogger Virpi Mikkonen, co-authors of N’Ice Cream, believe ice cream is a reasonable breakfast—especially in the form of these yogurt popsicles. Layers of coconut milk yogurt, homemade granola, and fresh fruit make up this vegan breakfast that’s like a yogurt parfait, yet free of dairy and refined sugar. Mikkonen and Talvio suggest adding berries, but any in-season fruit will work (pineapple chunks serve up a piña colada-flavored pop). You’ll surely win the “cool parent” award when your kids pull these portable frozen yogurt pops out of the freezer and eat them on the go. 

Note: Allow 4 to 6 hours for the popsicles to set in the freezer.

Breakfast Pops

Excerpted from N'Ice Cream by arrangement with Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Virpi Mikkonen and Tuulia Talvio.

How to Make It

Step 1

Chop the fruits into small pieces.

Step 2

Stir vanilla extract into the yogurt with a spoon.

Step 3

Pour fruits, berries, and coconut yogurt (alternating the order) into molds and remember to leave some space for granola.

Step 4

Add the granola, press down lightly, and add ice cream sticks.

Step 5

Place in the freezer for 4 to 6 hours or until frozen.

Step 6

Remove the molds by dipping them into hot water for a moment. 

Step 7

Serve and enjoy!

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