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
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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

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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
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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.

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34 Comments

  1. Awesome! My son is right into ‘Popsicles’ at the moment so love finding wholefood recipes. Haven’t tried with chia seeds before. Looking forward to trying. Thanks Kelly

  2. 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

    1. 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 :)

  3. 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!

  4. 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!

  5. 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 :)

  6. Love this idea for ice pops, the tartness from the raspberries combine with the creaminess of the coconut.