Raspberry coconut chia ice pops

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

Ok, so ice pops…I’ve wanted to make these things at home for years and yet for some dumb reason totally resisted buying those plastic molds. I really have no idea why, I just don’t like them. So, I thought ice pop making was out of the question.

Two words: Dixie cups.

Paleo Raspberry Coconut Milk Ice Pops with Chia Seeds

One more: DUH

Seriously, how did I not realize that?

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 treat. I just couldn’t bring myself to be that blogger giving you all cutesy holiday appropriate pinteresty food. Gag.

5.0 from 2 reviews
Raspberry coconut chia ice pops
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½ cup raspberries (fresh or thawed frozen)
  • ½ cup water
  • 1 15 ounce can full fat coconut milk
  • 1½ tablespoons chia seeds
  • 6 9 ounce paper cups
  • 6 popsicle sticks
*Optional add-ins:
  • coconut extract
  • vanilla extract
  • lime juice
  • honey
Instructions
  1. Place raspberries and water in a blender and blend until smooth.
  2. Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. Place cups in the freezer for 30 minutes.
  3. Whisk together the coconut milk and chia seeds in a small bowl.
  4. Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups.
  5. Return cups to the freezer for another 30 minutes.
  6. Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.
  7. Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours)
  8. 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.

Items used in this recipe:

Comments

  1. 1

    says

    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 :)

  2. 3

    Sue says

    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!!

  3. 4

    says

    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. 12

    Janine says

    These look great. Could I just process all of the ingredients together and freeze them all at once? My two year old and I don’t care what they look like :)

  5. 13

    Lisa says

    I came for the ice pop recipes. I rarely READ the entire blog page, usually just pick up the recipe and go on my way… For some reason I did read the whole page and this line made me subscribe: “… I just couldn’t bring myself to be that blogger giving you all cutesy holiday appropriate pinteresty food. Gag.”

    Loved it! LOL Checking out your site after I made these and WILL read as I go! =)

    Thank you for the recipes!

  6. 15

    Happy Plum says

    Hi! Just want to highly recommend this recipe.
    So far, I have made two dozen and plan to make 4 dozen more
    for the July 4th Holiday. I love them!
    I am going to add Strawberry-Rhubarb to my next batch in
    place of raspberries. We love using the small paper dixie cups.
    So much better than using plastic!
    Thanks you for sharing!

  7. 17

    Emma says

    I happened to stumbled upon this during a google search for what in the heck to do withe pound of chia seeds I just bought outside of throwing them in my oatmeal or post-workout protein smoothie haha.

    Just curious – have you tried making these with a greek yogurt-coconut milk mixture? I always have yogurt and kefir on hand (make my own…#crafty

    • 18

      Running to the Kitchen says

      I haven’t but I’m sure it would work really well. I’d use full fat yogurt though otherwise they’ll be more icy in texture. I think kefir would be awesome because of that tang! Let me know if you make them :)

Trackbacks

  1. […] Da sommeren var på sitt heteste tenkte mye på at jeg burde lage avkjølende ispinner i den uutholdelige varmen.. men så var det noe med at det var så mye enklere å gå til butikken og kjøpe seg en friskis :P  Nå er endelig temperaturen levelig igjen og jeg har googlet meg fram til en frisk, sunn og deilig oppskrift på ispinner. Magevennlig selvsagt ;) Oppskriften er kraftig inspirert av Running to the Kitchen. […]

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