Raspberry & Coconut Chia Seed Pudding Popsicles

Raspberry chia seed pudding popsicles.png
Raspberry chia seed pudding popsicles.png

Cookbook author and Adventures in Cooking blogger, Eva Kosmas Flores, loves to cook with seasonal ingredients She stopped by to share one of her favorite summer treats. You'll find more great recipes on Eva's blog, Adventures in Cooking.

Raspberry and Coconut Chia Seed Pudding Popsicles

  • 2 cups coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon honey or maple syrup
  • 1 pint raspberries, or other fresh fruit

In a medium bow, stir together the coconut milk, chia seeds, and honey until combined. Allow to rest at room temperature for 45 minutes to 1 hour, as it rests the mixture will thicken and have a more gelatinous texture to it.

Evenly distribute the mixture between 6 popsicle molds, filling each mold about 2/3 full with the chia mixture.

Evenly distribute the fresh raspberries between the popsicle molds, using Popsicle sticks to push them down into the molds.

Place a popsicle stick in the middle of each mold, then place in the freezer for at least 4 hours.

Unmold them and serve.