Cool down with these tropical popsicles! Flavoured with pineapple and coconut, these sweet treats are a healthy, guilt-free treat that you can have all summer.
1 cup coconut water
1 cup pineapple juice, preferably NOT from concentrate
1/4 cup raw white chia seeds
1 tablespoon agave/maple syrup (optional)
1/8 teaspoon turmeric powder (optional for color)
In a glass measuring cup, add one cup of coconut water and one cup of pineapple juice. Next, add the chia seeds and agave syrup, and turmeric powder (if using). Stir the mixture to combine. Let the mixture sit on your counter for about 15-20 minutes, stirring frequently to avoid the chia seeds sinking to the bottom. The mixture will be ready to pour into the popsicle molds when the chia seeds gel up and no longer sink to the bottom.
Place your popsicle molds on a baking sheet, insert the popsicle sticks, and then pour the mixture evenly into your popsicle mold. Place the entire baking sheet into the freezer until firm, preferably overnight and enjoy! Keep them stored in a sealed gallon bag or container.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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