- 1 (13.5 ounce) can full fat coconut milk
- 1 cup coconut yogurt
- 1/ 4 cup maple syrup
- 1/ 2 cup frozen strawberries
- 1 teaspoon beet powder
- 1/ 4 cup granola, of choice
In a blender, blend coconut milk, yogurt, and maple syrup together until smooth.
To make the gradient colors, add 1/4 cup frozen strawberries into blend and blend for a light pink color. Pour into 2 popsicle molds. To add a darker color, add the remaining 1/4 cup frozen strawberries, blend and pour into 2 molds. Add 1/2 teaspoon beet powder into blender and blend until smooth. Pour into 2 popsicle molds. Repeat step with remaining beet powder.
Place in freezer and freeze for 20 minutes. Remove from freezer. Add the granola into the popsicles molds. Place back in freezer and freeze for 1 hour. To remove popsicles from mold, run hot water over the mold for 30 seconds and gently pull out. Enjoy!