Coconut Honey Almond Yogurt Popsicles
Gluten-Free, Vegan // Makes 12 Popsicles
May your summer include lots of sunshine, good company, and tasty frozen treats— like these popsicles!
Prep time: 6 hours-overnight(depending on how long you freeze)JUMP TO RECIPE
½ cup honey
1 can of full-fat coconut milk
1 ⅓ cup of greek yogurt
2 teaspoons of vanilla
2 cups of Purely Elizabeth Honey Almond Probiotic Granola
½ cup of raw honey (for the granola portion)
1. Add the honey, greek yogurt, full-fat coconut milk, and vanilla to a high-speed blender and puree until creamy 2-3 minutes. Set aside.
2. Add the granola and the honey to a bowl and mix well.Add about 1-2 tablespoons in the bottom of each of the popsicle molds. Then press down hard into the mold to make sure the mixture will keep it’s form once you pull the popsicles out of the mold after they’re done freezing.
3. Then pour the popsicle puree over the top of each of the molds.
4. Place a popsicle stick in the middle and place in the freezer for 6-8 hours. We left ours overnight.