I was looking for something refreshing, yet healthy to balance out all the other burgers, chips, and beer that we were consuming. I came across these delicious sounding coconut chia pops; I can’t resist anything with chia seeds in it. You can use any fruit with it, I had raspberries in my house when I was making them, but mango would be amazing or pineapple. They were obviously a hit, and after the BBQ I made another batch to keep for myself 🙂
Coconut Chia Pops
adapted from The View From Great Island
- 1 can (14-15 oz) coconut milk (up to you to use full fat or light)
- 1/4 cup chia seeds
- fresh fruit of your choice (chopped)
- 1 Tbsp sugar or honey (optional)
- 1/2 tsp vanilla or almond extract (optional)
- Pour the coconut milk into a small bowl. Stir in the chia seeds and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand.
- Add a little bit of the coconut mixture to the bottom of each of popsicle molds (I could make about 7).
- Drop some of the fruit in on top.
- Continue adding more coconut mixture, then more fruit until the molds are almost full. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit.
- Insert popsicle sticks into the molds, they will stand up by themselves.
- Freeze for several hours until completely frozen.
- To remove from the molds run under hot water until the popsicles come out.
- If you want to save the pops for later, wrap them in waxed paper and place in zip lock baggies.