It's no secret that I love chia pudding. I have three different recipes on this site (here, here, and here) and I always have a giant batch of it stocked in my fridge. I pack it almost every day for Mitch to take to work and I put it on every meal-plan that I create for school or for a client. Quick refresher on why I love chia pudding - major source of omega-3 fatty acids, tons of fiber and protein, low-calorie, curbs sugar cravings, boosts metabolism, keeps you full, and hello antioxidants! And it's delicious! So now that we're all on the same page, let's get excited because I just upgraded your standard chia pudding into chia popsicles to keep you cool all summer!!
Anyone else melting in this crazy heat? The only thing I want is something cold and refreshing, so these popsicles are absolute perfection and will be on repeat in our house all summer long. These are super fun to make and you can customize them and use any of your favorite fruits. I love the strawberry and raspberry pops and am dying to try it out with peaches, pineapple, kiwis and bananas. The more fruit that you can squeeze into these pops, the better!
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.
So refreshing and yummy right? And they look so darn cute! These are absolutely perfect for your 4th of July celebrations! If you try it out, please let me know how much you love them in the comments below! And I'm always looking for recipe ideas so please share - what are your favorite cool summer treats?
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.