Coconut Chia Pudding Popsicles

When my favorite chia coconut pudding didn’t set (I’d used ground chia instead of whole chia in desperation), I knew I couldn’t discard the heavenly rich, coconutey mixture (sweetened with Hives for Humanity Honey). 

It was a hot day and my girlfriends were coming over that evening. I remembered the beautiful, stainless steel popsicle makers I’d just bought from West Elm Market, and realized they were the answer. They turned out to be the perfect, chilly dessert for a summer gathering.

Recipe (inspired by Chatelaine Magazine)

1 c. light coconut milk (or regular, if you’re feeling sinful)
1 ⅓ c. coconut water (I prefer Organic Lives or Taste Nirvana)
1/2 tsp. cinnamon
1/8 tsp. cardamom
2 tbsp. honey (or more if you prefer sweeter)
1/3 c. toasted unsweetened coconut flakes
1/2 tsp. Himalayan salt
1 tsp. pure vanilla
1/2 c. chopped local strawberries
1/4 c. ground chia seeds (optional)
1/4 c. cacao nibs (optional)


1. Mix all ingredients together in a medium bowl
2. Fill popsicle holders
3. Place in freezer for three hours or ’til solid
4. Enjoy!

Tweet to me if you have any questions: @erinireland

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