Hemp & blueberry breakfast popsicles

Delicious, nourishing and great for gut health, embrace coconut this summer, starting with this refreshing breakfast popsicle recipe by Australia's coconut yoghurt connoisseurs, COYO.


  • 500g COYO Hemp & Blueberry Coconut Milk Yoghurt
  • 160g muesli of choice
  • 2 tablespoons of coconut syrup
  • 60g blueberry puree


  1. Combine the muesli and the coconut syrup in a bowl and mix through well.
  2. Divide the muesli and the syrup mixture between each (80ml) popsicle mould and press down firmly with the end of a wooden spoon, this helps with removing the popsicles from the  mould once set and ready to serve.
  3. Next fill each pop mould with COYO Hemp & Blueberry Coconut Milk Yoghurt leaving just enough space to top with blueberry puree.
  4. Fill the remainder of the pop mould with blueberry puree and using the end of a spoon swirl the puree through the yoghurt to create ripples.
  5. Insert pops into freezer and leave to set for 4 hours or until frozen.