These 3 ingredient raspberry coconut chia ice pops are so simple to make at home and the perfect summer treat!

It’s officially ice pop season.

The house is still hot after the sun sets, the a/c is needed at night to sleep comfortably and I no longer want my cup of hot tea while drooling over Harvey Spector during our night-time ritual Suits watching.

Off topic for a hot sec, back in the day when Real World was still cool, I was OBSESSED with Jacinda from the London season. OBSESSED. I loved her name, I loved her hair, I wanted to be her. Well, turns out Harvey Spector (Gabriel Macht) is actually married to her and now I’m obsessed with him.

Also, she’s 42 now (because of course I google stalked them both). Where the hell did the time go?

Raspberry Coconut Chia Ice Pops
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ok, so ice pops…I’ve wanted to make popsicles of some sort at home for years and yet for some dumb reason totally resisted buying those plastic molds.

I really have no idea why, they’re not expensive. I just don’t like them.

So, I thought ice pop making was out of the question.

Until….Dixie cups.

Duh.

Paleo Raspberry Coconut Milk Ice Pops with Chia Seeds

Seriously, how did I not realize that?

I’ve since bought a silicone popsicle mold to make other frozen treats like these creamy peach popsicles but Dixie cups are always an easy and perfectly good backup if you prefer.

Raspberry Coconut Milk Ice Pops

These are my third creation in a week. I’m officially hooked. They’re literally 3 ingredients (with extra add-ins if you want) and could NOT be easier.

ps- Add in a layer of blue (blueberries?) and you’ve got yourself the perfect Memorial Day or 4th of July treat. I just couldn’t bring myself to be that blogger giving you all cutesy holiday appropriate pinteresty food.

Gag.

MORE ICE POPS TO TRY:

Coconut Cilantro Margarita Ice Pops
Coconut Coffee Cream Pops

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Raspberry Coconut Chia Ice Pops

Servings: 6 servings
Prep: 5 hours 30 minutes
Total: 5 hours 30 minutes
These 3 ingredient raspberry coconut chia ice pops are so simple to make at home and the perfect summer treat!

Ingredients 

  • 11/2 cup raspberries, fresh or thawed frozen
  • 1/2 cup water
  • 1 15 ounce can full fat coconut milk
  • 11/2 tablespoons chia seeds
  • 6 9 ounce paper cups
  • 6 popsicle sticks

Optional add-ins:

  • coconut extract
  • vanilla extract
  • lime juice
  • honey

Instructions 

  • Place raspberries and water in a blender and blend until smooth.
  • Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. Place cups in the freezer for 30 minutes.
  • Whisk together the coconut milk and chia seeds in a small bowl.
  • Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups.
  • Return cups to the freezer for another 30 minutes.
  • Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.
  • Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours)
  • Peel the paper cups off before serving.

Notes

For the optional add-ins:
-Add coconut or vanilla extract to the coconut milk and chia seed mixture when whisking together.
-Add lime juice and/or honey to the raspberry and water mixture when blending.

Nutrition

Serving: 1SERVINGCalories: 371kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 4gSodium: 57mgFiber: 13gSugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




34 Comments

  1. Oh how awesome! I need to break out my chia seeds & coconut milk, stat! Gorgeous & pinned!

  2. These look so cool! They will be especially great for this summer. We’ve had temperatures in the 80s several times already!

  3. First off, your pictures are Gorgeous (yes with a capital G!). I love, love, love the look of these simple pops and the flavors sound fantastic. My 5 year old son has been begging me to make ice pops, and even though my 13 year old daughter does not like coconut (even though I sneak it in here and there and she notices but does not complain) AND is afraid (yes afraid) of chia seeds, at least we ALL love raspberries AND I think I will just have to make these. Thanks so much for the great idea!

  4. Was Jacinda from the London one? I was obsessed with Neil AND Lars!! What a blast from the past. Hmmmm, I wonder where they are today…..p.s. these look delicious!!

  5. Man, I still haven’t even tried Chia pudding – I really need to catch up on life. These pop are so GORG and , with the Florida heat, I could use about 10. And thanks for the Dixie Cup idea! BEST! Pinned :)