MATCHA AND BLACKBERRY COCONUT BREAKFAST POPS

Makes 8 small pops

65 g (2½ oz/½ cup) fresh blackberries
60 ml (2 fl oz) maple syrup
130 g (4½ oz/½ cup) coconut yoghurt • 1 tbsp melted coconut oil
2 bananas, peeled and frozen • ½ tsp vanilla extract
1 tbsp matcha powder

This is such a dreamy flavour combination. Trust me when I tell you that amongst other things, these make an ideal breakfast – especially when you have a million things to do and are rushing out the door.

Rinse and purée the blackberries in a food processor or mash with a potato masher. Push the berries through a fine mesh sieve to get rid of the seeds. Combine the berries with the maple syrup, 2 tablespoons of coconut yoghurt and the melted coconut oil. Set aside.

In a food processor or blender, blitz 1 banana and the vanilla extract until smooth and creamy, scraping down the sides every 30 seconds. Set aside.

Blend the remaining banana with the matcha and the rest of the coconut yoghurt, until the mixture is creamy and pale green in colour.

Carefully drop a spoonful of the matcha nice cream into the bottom of each popsicle mould. Follow with a spoonful of the blackberry purée and then the vanilla nice cream. Repeat until the pop-moulds are full but not overflowing.

Insert the popsicle sticks into mould, leaving about 3.5 cm (1½ in) exposed. Pop into the freezer for at least a few hours.

To release pops, dip the moulds into warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould. If you want to save the pops for later, simply lay them flat on a baking sheet lined with parchment paper. Once they have frozen solid you can store them in a Ziploc® freezer bag.