Coconut-Berry Chia Pudding Pops

IMG_1081It’s summer time and it is H O T! The midwest weather goes up and down with lots of humidity, rain, and more humidity. I never know if I should run at 5 am before it rains later in the day or wait till 7pm when it cools because sometimes it never cools down or doesn’t end up raining. One thing I do know about this weather is refreshing cold treats taste amazing right now! Personally, I would eat cold foods all year long, but this is the time for popsicles, ice cream, and smoothies to become the most popular guys on the block. I have been wanting to make my own popsicles for a long time now, but didn’t have popsicle molds. Even though that is something you can easily fix. Go out and buy some right? I either always forgot or didn’t have time, plus the one time I was at the store getting bath stuff with my sister I veered off in a search for popsicle molds and they didn’t have them! Did I mention I was at Walmart! Why would they not have them? Apparently  this is not a common house hold item to carry, I thought it was extremely common. Anyways, I finally got some and made my first batch of homemade healthy chia popsicles. Sure, i’ve made healthy frozen treats plenty of times, but the molds make them so much more convenient to eat, plus they look so pretty.

IMG_1082I decided to do chia pops because I was already prepping my morning meals for the next couple days by making chia pudding so it made the process that much easier. I recommend making large batches and using the same ingredients for multiple purposes, that way it cuts down on prep time and makes it easier for you. These pudding pops are only 60 calories per popsicle with 2.3 g of fat each, who doesn’t love that sound of that! I made them vegan friendly, gluten free, no added sugar (only natural sugar from the fruit), fully organic, and of course preservative free. Try them out quick before the weather cools down, I read the polar vortex is supposably coming back to bite us in the ass next week, crossing my fingers it doesn’t happen because I want to continue making these babies and enjoying them everyday for the rest of summer!

IMG_1087Coconut-Berry Chia Pudding Pops  

Preparation time: 5 minutes, freeze 6-8 hrs

Serves: 6


  • 1/2 cup coconut milk
  • 1/2 cup almond milk
  • 1 Tbsp agave nectar
  • 2 Tbsp chia seed
  • 2 tsp vanilla
  • 1/2 banana
  • handful of fresh organic blueberries, blackberries, and strawberries


1. Blend coconut and almond milk, agave, vanilla, and banana. I used the bullet, but any blender would work just fine.

2. Add 2 Tbsp chia seed to blended mixture and mix well. Here is the part that can go two ways. As I mentioned above, I was already prepping some chia pudding for my breakfast so I put this mixture in a tupperware container and placed it in the fridge over night. It actually took me only 2 minutes to blend everything. I did it this way because I wanted a portion of the chia pudding for other breakfast bowls, so this step is not necessary. By letting the chia mixture stand over night it will thicken up the mixture to pudding consistency because you are allowing the chia seeds to absorb liquid. The next morning, I placed fresh fruit in chia pudding and poured the mixture into molds and froze.

3. The second way you can go about this is by placing fresh fruit of your choice in with the chia seed mixture (I used blue, black, and strawberries) and immediately pour into the popsicle molds to freeze. This option saves you time and the results are very similar. Either way will work just fine, it’s up to your discretion.

4. Freeze at least up to 6-8 hrs and enjoy these tasty refreshing Chia Pudding Pops.

P.S. The fresh fruit chunks in the popsicles are to die for!



Thank you for living MyNutritionVision with me!

Per serving: Calories: 60; Total Fat: 2.3 g (Saturated Fat: 0.4 g); Cholesterol: 0 mg; Sodium: 17.3 mg; Potassium: 68.8 mg; Total Carbs: 9.3 g; Dietary Fiber: 2.5 g; Protein: 1 g; Calcium: 10.4%.


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