Chia Coconut Pudding Popsicles

Chia Coconut Pudding Popsicles ~ a refreshingly delicious and healthy way to start the day, these vegan breakfast popsicles are worth getting out of bed for!

Want to delight your kids? Serve them a super healthy popsicle for breakfast as the school year starts to wind down and the temperature cranks up. Chia seeds give these pops some fun texture, and a little healthy boost — not that they need it — there’s nothing else in them but fresh bananas and coconut milk so they are already plenty healthy. And creamy, and refreshing, too.

Load them up with as many different kinds of fruit as you can think of,  like berries, kiwi, pomegranate seeds, grapes, the sky is the limit, and it can be a great way to use up fresh seasonal fruit before it spoils. The bananas are especially nice because they retain their creamy texture even when they are frozen. I used raspberries, below, which had wonderful flavor.

These can be made with just three ingredients — coconut milk, chia seeds, and the fruit of your choice. If you like you can sweeten them with a little sugar or honey, and a little vanilla or almond extract. Personally I think that the fruit and coconut milk are sweet enough on their own. My taste testers were divided on the subject, so go with your instinct.

The thing about coconut milk is that it doesn’t get as icy as milk or juice based pops do. It freezes solid, but then melts in your mouth easily, so you’ll get a creamy texture if you decide to bite into your pop. Coconut milk popsicles won’t drip like others do, either, which can be a benefit with little ones.

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3.35 from 55 votes

Chia Coconut Pudding Pops

Chia Coconut Pudding Popsicles ~ a refreshingly delicious and healthy way to start the day, these non dairy vegan breakfast popsicles are worth getting out of bed for!

Course Snack

Cuisine American

Prep Time 30 minutes

Yield 5 or 6 popsicles

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 15 ounce can coconut milk, full fat
• 1/4 cup chia seeds
• fresh fruit of your choice
• 1 Tbsp sugar or honey optional
• 1/2 tsp vanilla or almond extract optional

Instructions

• Pour the coconut milk into a small bowl. Make sure to get out all the thickened stuff inside the can. Give it a whisk or a stir to combine well.
• Stir in the chia seeds and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand.
• Add a little bit of the coconut mixture to the bottom of each of 5 popsicle molds.
• Drop some of the fruit in on top. If your fruit is too big to fit, chop it up.
• Continue adding more coconut mixture, then more fruit until the molds are almost full. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit.
• Insert popsicle sticks into the molds, they will stand up by themselves.
• Top off the molds if there is any room in them.
• Freeze for several hours until completely frozen.
• To remove from the molds, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops.
• Pull the popsicles out of the mold and enjoy.
• If you want to save the pops for later, wrap them in waxed paper and place in zip lock baggies.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

used to make chia coconut pudding popsicles (photos are clickable):