The smoothie popsicles are made up of a fresh fruit purée that is swirled with a honey sweetened, coconut kissed Greek yogurt mixture.
First, make the Greek yogurt layer. In a bowl, whisk together the Greek yogurt, honey, vanilla extract, and coconut milk until smooth.
Then peel and chop up a mango. Slice a banana. And chop up fresh pineapple. If you use canned pineapple, just drain it. Add the fruit to a blender and use the medium setting to purée. If it is too thick, add a couple tablespoons of coconut milk to thin it out and add some creaminess to the fruit layer.
Take your popsicle molds. Put two teaspoons of fruit purée. Then layer on two teaspoons of Greek yogurt mixture. Repeat, leaving room for your granola under the “fill line”. Before adding the granola, take a skewer to gently swirl the purée and Greek yogurt. You can also use the popsicle stick. Lastly, add the granola, and push it very gently to set it.
Then insert the popsicle sticks and freeze for about 6 hours or overnight.
To remove The tropical smoothie pops with granola, run each mold under hot water for 20 seconds. The slide it out and enjoy immediately!