These tropical coconut chia pops will be your new favourite summer treat. Loaded with blissful tropical flavours they’ll make you feel like your on a tropical Island!
If there’s one thing I love, it’s the tropics. I’ve always been drawn to anything and everything tropical. Most vacations and trips I take are too warm tropical climates, (Though don’t get me wrong, I’d love to travel to Iceland!) and most of my favourite fruits are tropical too.
I wanted to make a fun summer treat inspired by my trip to Bali. In Bali I think I must have had papayas, mangos, and dragonfruits almost every day! I also tried several chia puddings there, one made with coconut milk and mango puree that especially stood out to me.
These Bali-inspired tropical coconut chia pops are dairy-free, refined sugar-free, and are made with all natural ingredients! Think of it as a frozen creamy chia pudding with fresh fruit puree. YUM!Print
- 1 can full-fat coconut milk
- 3 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 large mango (or 2 small)
- 1 pink dragonfruit* (see note)
- Pour the can of coconut milk into a bowl with the chia seeds, maple syrup, and vanilla extract and stir until well combined.
- Let sit for 20-30 minutes until the chia seeds begin to thicken.
- Meanwhile, peel the mango and puree in a food processor or blender. Set aside.
- Peel and puree the dragonfruit. Set aside.
- Fill your popsicle molds altering between the dragonfruit puree, coconut chia pudding, and mango puree until the molds are almost full.
- Knock the popsicle mold against your countertop to make sure all the mixture sets into the molds.
- Place popsicle sticks in the molds and place in the freezer overnight, or for several hours until frozen.
- Once frozen, I like to run my popsicle molds under warm water for 10-20 seconds to help remove the pops.
*You can likely find pink dragonfruit at your local asian market, or you can try replacing it entirely with papaya puree, raspberry puree, or any other fruit puree you desire!