Pineapple Coconut Chia Breakfast Popsicle

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


13.5 ounce can coconut milk (full fat)
2 tablespoons chia seeds
3 teaspoon honey or agave
1 cup pineapple


Mix coconut, chia seeds, and 2 teaspoons honey in a bowl.
Refrigerate for 30 minutes and allow chia seeds to plump from the coconut milk.
In a food processor or blender, blend pineapple and 1 teaspoon of honey until smooth.
Layer coconut chia mixture with puréed pineapple in popsicle molds alternating each until the mold is full.
Top with popsicle sticks and freeze until solid.

“Makes a great breakfast on the go or an afternoon snack. Try with different fruit purées such as strawberry, mango or papaya.” Chef Rose

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