Ingredients:

  • 1.5 cups full-fat canned coconut milk
  • 0.25 cup chia seeds
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

Instructions:

  1. In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla. Let sit for 5 minutes, then whisk vigorously again to prevent clumping.
  2. In a small saucepan over medium heat, simmer the blueberries, lemon juice, and water for approximately 5 minutes until the fruit breaks down into a syrupy consistency. Let cool completely.
  3. Spoon 1-2 teaspoons of the fruit mixture into the bottom of each popsicle mold.
  4. Pour the chia pudding mixture into the molds, leaving a half-inch of headspace at the top for expansion.
  5. Use a thin skewer or knife to gently swirl the fruit and pudding together for a marbled effect.
  6. Insert popsicle sticks and freeze for at least 4 hours or until solid.
  7. Run the molds under warm water for 10-15 seconds to release the popsicles before serving.