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?
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.
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.
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.
MORE ICE POPS TO TRY:
Raspberry Coconut Chia Ice Pops
- 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
- coconut extract
- vanilla extract
- lime juice
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.