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1 Sep 2016 No Cook Sweet

Chia pudding pops with coconut raspberries and bananas

Chia pudding has become a very popular healthy breakfast option. This recipe, which uses coconut milk as its base, can also be served as a regular chia pudding if set in glasses (though omit the banana in this case, unless eating immediately). However, freezing the mixture turns them into fun and good-for-you ice pops. The kids won’t believe their luck when you offer them a lolly for breakfast!

Makes 8

Pour the coconut milk into a large jug and add the chia seeds and lime zest and juice. Give the mixture a good stir until evenly blended and then add enough honey to give the preferred sweetness. Leave aside for about 30 minutes to thicken slightly.

Meanwhile, blitz the raspberries in a mini-blender until you have a smooth puree. Alternatively, crush them in a bowl with a fork until as smooth as possible.

When ready to make the pops, peel and cut each banana into 16 even sized slices.

To assemble, spoon a teaspoonful of the raspberry puree into the bottom of each pop mould. Spoon in about 30g of the thickened chia mixture. Slide a slice of banana down each side of each mould, to squish into the chia pudding mixture. Repeat the layers one more time until the moulds are full and all ingredients have been used up. Insert the stick into the centre of each pop and place level in the freezer for at least 8 hours or overnight, until frozen.

When ready to serve, place the pop mould in hot water for a few seconds to release the pop and enjoy!


Make 16 smaller pops as a breakfast canapé (or kiddie treat).

This recipe is taken from my book, The No-Cook Cookbook, which is available from all great bookstores worldwide and on Amazon.

Photo (c) Cristian Barnett.

You will need...

1 x 400ml can coconut milk
50g chia seeds
finely grated zest and juice of 1 lime
2-3 tsp honey
125g raspberries
2 bananas

Mini blender (or bowl and fork)
8 x 75ml ice-pop moulds
8 wooden lolly sticks (unless sticks come with your mould set)

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