Strawberry Chia Coconut Popsicles

Strawberry Chia Coconut Popsicles – made with coconut milk, chia seeds and fresh strawberries. The perfect light and refreshing sweet treat for summer. 

Coconut Popsicles

I got done so many things, so I’m excited to have a calm and relaxing weekend.

I was never a big fan of popsicles!

Not until I started making them myself.

Now, when I know what ingredients go into my frozen treats, I actually enjoy them a lot more!

These have a great texture, thanks to the chia seeds used.

Very simple to make and I’ve been making them for a few months now, way before the weather warmed up.

Just a few simple ingredients, a popsicle maker and some time to freeze. So easy!

You can also add some shredded coconut, but I decided to keep them simple!

Make them sweeter, using more honey, but you know, I’m not a huge fan of overly sweet desserts.

These are perfect for entertaining.

A healthier treat, both kids and adults will enjoy!

Make sure you soak the wooden popsicle sticks, so they don’t sink into the bottom.

Did I ever tell you how much I love this popsicle maker?

I own a couple of inexpensive ones, which do the job, but I’ve been in love with this one.

It is so easy to use and clean. The popsicle shape is great, too!

5 from 1 vote

STRAWBERRY CHIA COCONUT POPSICLES

STRAWBERRY CHIA COCONUT POPSICLES – Light, Nutritious and Delicious

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 8

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Ingredients 

1x2x3x

• ▢ 15 oz coconut milk, (I used canned)
• ▢ 1/4 cup chia seeds
• ▢ 4-5 tbsp honey
• ▢ 1 tsp lemon juice
• ▢ 10 large strawberries, , diced
• ▢ 8 popsicle sticks

Instructions 

• In a bowl, combine coconut milk, chia seeds, lemon juice and honey. Mix to combine. Cover and refrigerate for 2 hours.
• Soak popsicle sticks in hot water for 30 minutes.
• Take the popsicle mixture out of the fridge. Add strawberries, stir to combine.
• Fill popsicle molds with mixture.
• Insert popsicle sticks. Freeze for 8 hours or overnight. You can keep them in the freezer for up to 2 weeks.
• To remove ice pops from the molds, run under hot water for 30 seconds and carefully pull them out.

Nutrition

Calories: 167kcal, Carbohydrates: 13g, Protein: 2g, Fat: 13g, Saturated Fat: 10g, Sodium: 8mg, Potassium: 166mg, Fiber: 2g, Sugar: 9g, Vitamin C: 9.6mg, Calcium: 45mg, Iron: 2.3mg

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

Additional Info

Course: Snack

Cuisine: American

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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