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.
Don’t forget to pin these Chia Coconut Pudding Popsicles!
Ingredients
- 1 can (14-15 oz) coconut milk (I used 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.
used to make chia coconut pudding popsicles (photos are clickable):
47 Comments
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Tom R
July 19, 2017 at 9:29 amEnded up only using a tablespoon of chia seeds, 1/4 cup just seemed like too much. Ended up only finding coconut milk so I went with that. Used raspberries, peaches and blueberries for fruit along with some liquid from raspberry jam that we had. Did that due to thinking we had more raspberries in our patch than I could find! In the freezer now, looking forward to these as evening snacks. Thanks for the idea and recipe.
Sue
July 19, 2017 at 9:31 amEnjoy, Tom!
Erick
May 10, 2017 at 4:19 pmDo you think it would be too hard to eat if I use frozen berries? or is it better tu use fresh ones?
Sue
May 10, 2017 at 4:26 pmThe berries will freeze anyway, so I think you could use frozen ones, Erick.
Erick
May 15, 2017 at 1:02 pmthanks :) I just did them, and they’re selling good
Erick
May 15, 2017 at 1:03 pmthe only thing different is that yours are whiter than mine, don’t know why
Andrew
February 27, 2017 at 7:48 amHi Sue,
Where or what mood do you use- love the lines.
This recipe is unreal!!
Andrew
February 27, 2017 at 7:49 amI meant mould
Sue
May 2, 2018 at 6:23 pmHi Andrew, I link to the mold I use right under the recipe!
Connie
May 9, 2016 at 7:32 pmDo you have to use the coconut milk in the can? Or would the coconut milk in the cold cartons work??
Sue
May 9, 2016 at 7:36 pmAs long as it’s coconut milk, and not coconut water, it should work, but be aware that the cans tend to have a thicker and richer consistency.
Lyla
August 26, 2015 at 5:40 pmYou mentioned that this would freeze pretty hard if you put it ramekins. Can you think of any food that could be added to make it softer?
Thanks in advance,
Sue
August 26, 2015 at 6:22 pmGosh, I’m not sure, Lyla, i didn’t experiment with these. The creamier the coconut milk the better, so maybe if you used coconut cream and chopped or mashed the banana?
Cathie
August 11, 2015 at 9:55 pmLoved this! Thanks! I added matcha & unsweetened shredded coconut. Delish!
Sue
May 2, 2018 at 6:24 pmSounds yummy :)
LeSharn
July 3, 2015 at 3:49 pmHey, I’m doing a school project and i would love for your recipe and photos to be featured in it. All credit will go to you and your website will also be featured for others to check out.
Sue
July 3, 2015 at 6:03 pmThanks so much LeSharn! Let me know how it goes for you!