I wake up this morning to find snow on the ground, yet here I am doing a post on popsicles. A little ironic, but what are you going to do? I did all of the prep work for these coconut cherry chia pops last night and there was no way I was going to wait for a sunny, hot day to share them with you. Let’s be honest, a sunny, hot day isn’t looking likely in the near future given that it’s the middle of November. Speaking of which, where is time going? Is it just me, or is this year flying by? Anyway, these coconut cherry chia pops (boy, that’s a mouthful) are deliciously odd, or as Ben put it, “the kind of thing that you’re not use to, so it’s weird, but you can’t stop eating it anyway.” Eloquently put, I know, but in all seriousness, if you love a cold treat after dinner, or even mid afternoon just because, these pops are dairy free, gluten free and actually fill you up thanks to the all mighty chia seeds. Remember, since these are popsicles, you have to take into account actual freezing time. I usually make these at night, or sometimes mid afternoon so they have time to firm up correctly, so just keep that in mind when making them. Give these a go if you can brave the cold, or do what I did and eat them under a really warm blanket.
click ‘more’ for recipe
- 1 can organic light coconut milk (I used Whole Foods 365 Brand)
- 1/2 cup frozen organic sweet cherries with no sugar added; chopped coarsely
- 2 Tbsp. black chia seeds
- 2 Tbsp. shredded coconut
- 8 drops liquide stevia
- Popsicle mold and sticks
- Take popsicle mold and lightly grease inside of each with a small amount of coconut oil. This keeps the popsicles from freezing to the mold.
- In a medium mixing bowl, combine 1 can of coconut milk, chia seeds, chopped sweet cherries, coconut shreds and liquid stevia.
- Mix ingredients thoroughly and let set in refrigerator for at least 15 minutes.
- When finished, add chia mixture to popsicle molds, careful not to overfill them, and place popsicle sticks in each.
- Freeze overnight.