Delicious and Refreshing
Ok, so ice pops…I’ve wanted to make these things at home for years and yet for some dumb reason totally resisted buying those plastic molds. I really have no idea why, I just don’t like them. So, I thought ice pop making was out of the question.
Two words: Dixie cups.
One more: DUH
Seriously, how did I not realize that?
These are my third creation in a week. I’m officially hooked. They’re literally 3 ingredients (with extra add-ins if you want) and could NOT be easier.
Add in a layer of blue (blueberries?) and you’ve got yourself the perfect Memorial Day or 4th of July treat.
- 1½ cup raspberries (fresh or thawed frozen)
- ½ cup water
- 1 15 ounce can full fat coconut milk
- 1½ tablespoons chia seeds
- 6 9 ounce paper cups
- 6 popsicle sticks
- coconut extract
- vanilla extract
- lime juice
- Place raspberries and water in a blender and blend until smooth.
- Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. Place cups in the freezer for 30 minutes.
- Whisk together the coconut milk and chia seeds in a small bowl.
- Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups.
- Return cups to the freezer for another 30 minutes.
- Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.
- Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours)
- Peel the paper cups off before serving.