1/2 cup chia seeds
1 can (13.5 fl oz) coconut milk (I used full-fat but you can also use light)
1/2 cup unsweetened vanilla almond milk
2 tbsp unsweetened shredded coconut
6 drops organic liquid stevia (could also use 2 tbsp honey or 100% maple syrup)
2 tsp vanilla extract
Pinch of salt
1 1/2 cup mixed berries (strawbs, blackberries, and raspberries are best) or your favorite fruits
Makes 6 popsicles
1. First make the chia pudding by combining all ingredients except the fruit in a container with a lid and stir well.
If you're using full-fat coconut milk, refrigerate for 30 minutes and it will be plenty thick already. If you're using
light coconut milk, refrigerate for at least 2 hours. Stir very well once you remove from the fridge.
2. Add about a tablespoon of the chia pudding into the bottom of each popsicle mold. Tap the molds on
the counter to make sure it sinks to the bottom and there are no air pockets.
3. Now drop the fruit in the molds. Use a chopstick or the back of a fork to push the fruit down. Make sure you
get plenty of fruit in the middle and on the sides of the pops so it shows through and looks nice and colorful.
4. Continue layering the pudding and the fruit. Make sure to keep tapping on the counter as you go so
that it fills the molds nice and evenly.
5. Insert popsicle sticks and freeze for at least 4 hours.
6. To remove the frozen pops from the molds, run each one under hot water for about 15 seconds to help
loosen and then pull the popsicle out firmly.
A couple tips: Once I remove the pops from the mold, I either let them thaw for a few minutes or microwave them
for about 15 seconds. This makes them a little creamier and the fruit will be juicier.
Also, skip the blueberries in the popsicle unless you're mixing them with another fruit. Once frozen, the
blueberries aren't quite as juicy and flavorful as other berries and fruits.