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Give me any excuse to eat a popsicle for breakfast and I'll take it. They are portable, cool, refreshing and you can't help but smile while eating one. Pretty much can't think of a better way to kick off the morning.
These green smoothie pops are filled with all kinds of goodness like baby spinach, frozen mango, fresh pineapple, coconut yogurt and coconut water. Plus, I add fresh ginger to add a little zing to your morning routine! Make a batch over the weekend so you can grab one from the freezer and go all week long.
Recipe and Headnote Molly Adams
- 2 cups packed baby spinach
- 1 cup chopped fresh pineapple
- 1 cup frozen mango
- 1 cup coconut water
- 1/ 2 cup plain coconut milk yogurt
- 1 banana
- 1 (1-inch piece) ginger, peeled
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- 4-5 fresh mint leaves
Add all ingredients to a high-speed blender and process until smooth. Pour into a 10 slot popsicle mold and set in the freezer. After 1 hour, insert popsicle sticks and freeze overnight.
To unmold, run the pop mold under warm water until pops can be removed. To store, freeze on a parchment-lined sheet pan for at least 2 hours before transferring to a freezer bag or storage container.