Sun is out, days are long and the heat is definitely back … so I think it’s high time to welcome the Summer with this delicious and refreshing recipe of breakfast popsicles!

I love my autumn and winter comfort food so much that sometimes I tend to extend them further in the year, but it is now definitely too hot for them – and too hot to run my oven. So sorry muffins, cakes, rolls and buns, but I have to say you good bye till the next season!

I have recently seen popsicles flourishing on Instagram and on all the blogs, and I really wanted to propose my very first recipe. I say that because I am pretty sure it is only the first of many other variation recipes, because yes, I felt in love with popsicles!  They are simply the perfect healthy and deliciously refreshing treats for summer! Not only they are very aesthetics and photogenic, but also they are so easy to make – only 10 minutes to prepare, and very versatile: you can use this recipe as a base and then create your own one! Why not trying different flavors by blending fruits like mango or strawberries with the coconut cream? You can also make two different preparations and make layers for a very impressive result. There are endless possibilities and you definitely cannot go wrong experimenting!

I called this recipe “breakfast popsicles” because they remind me all the elements of breakfast with the yogurt, fruits and granola – another opportunity to put granola everywhere, but obviously you are totally free to enjoy them at any moment of the day! To tell you, I have made a batch that lasted for the whole week, and my boyfriend and I made our little ritual to eat one every evening while enjoying a little walk down the street.  They are so addictive but so healthy that you can snack on without any guilt! In this recipe, I just have added a small amount of agave to balance the sourness of the coconut cream. But you can totally go for a sugar free version by omitting the agave, or adding sweetness by blending fruits like banana or mango with the coconut cream.

If you plan to make popsicles often, I can only recommend you to invest in a good quality mold. I have just bought this model to make this recipe and I am really happy with! Indeed, if using low quality molds, the preparation can stick to the mold and make them very hard to remove. Also, with this vertical model you can create beautiful layers in your popsicles for a stunning result. If you really don’t want to buy popsicle molds, you can try using ice cube trays, yogurt cup or small baking tins as containers.

A little trick if you have difficulties removing your popsicles from the mold, just run the molds under hot water for about 30 seconds, and gently pull on the stick. If it does not come easily, put again under hot water and try again, never forcing!

Let’s find your favorite flavor for this summer and make sure to always have a batch in your freezer in case of urgent heat! Enjoy xx

BREAKFAST COCONUT POPSICLE

Prep time: 5 minutes
Freezing time: 3 hours
Serves: 8 popsicles

INGREDIENTS:

– coconut cream from 1 can coconut milk (about 1 cup)
– 1/2 cup soy yogurt (can substitute more coconut cream)
– 2 tbsp agave
– 1 tsp vanilla extract
– 1 cup of fresh or frozen blueberries
– 1/4 cup granola of your choice

INSTRUCTIONS:

1. The night before, store the can of coconut milk in fridge. Then, scoop the thick coconut cream that has formed on top of the can and pour into a blender.

2. Add the soy yogurt to the blender, and blend until smooth. If you do not want to use soy yogurt, you can substitute more coconut cream or an other plant based yogurt (coconut, almond …).

3. Add the agave and vanilla extract, and blend again to combine.

4. Pour the coconut mixture into your popsicle moulds, incorporating blueberries between layers.

5. Finish with a generous layer of granola or muesli of your choice and gently press using the back of a spoon.

6. Place the cover onto the moulds and insert the popsicle sticks, and freeze for about 3 hours.

7. To remove the popsicles from the mould, you can run them under hot water for 30 seconds and then gently pull on the popsicle sticks.

GLACE PETIT-DEJEUNER AU GRANOLA

Temps de préparation: 5 minutes
Temps de congélation: 4 heures
Quantité: 8 glaces

INGREDIENTS:

– une conserve de lait de coco (400ml), préalablement placée au réfrigérateur
– 1/2 cup de yaourt de soja
– 2 c.à.s de sirop d’agave
– 1 c.à.c d’extrait de vanille
– 1 cup de myrtilles, fraiches ou surgelées
– 1/4 cup de granola au choix

INSTRUCTIONS:

1. La nut précédente, placer la conserve de lait de cocoa au réfrigérateur; cela permet à la crème de coco de se solidifier et de se séparer de l’eau. Quand c’es prêt, ouvrir la boite et retirer à l’aide d’une cuillère toute la partie solide qui s’est formée en haut: c’est la crème de coco. La placer dans le bol d’un mixeur.

2. Ajouter le yaourt de soja et mixer jusqu’à l’obtention d’un mélange lisse. Au besoin, vous pouvez remplacer le yaourt de soja par n’importe quel yaourt végétal nature (coco, amande …) ou par d’avantage de crème de coco.

3. Ajouter le sirop d’agave et l’extrait de vanille, et mixer de nouveau pour mélanger.

4. Verser la préparation dans les moules à glace en y ajoutant de temps en temps des myrtilles entières.

5. Terminer avec une couche généreuse de granola ou de muesli  de votre choix. Tasser légèrement à l’aide du dos d’une cuillère pour intégrer le granola au à la préparation coco.

6. Poser le couvercle sur les moules à glace et insérer les batonnets. Placer au congélateur pour au moins 3 heures.

7. Pour retirer les glaces du moule, le passer sous l’eau chaude pendant environ 30 secondes, puis tirer tout doucement sur les batonnets.