Layers of vanilla and hibiscus chia pudding couple with fresh raspberries to create a cloudy, swirly pattern for Raspberry Hibiscus Chia Pudding Popsicles.
If you’re anything like me and need to beat the heat with chilly treats come summertime, then homemade popsicles are your best friend. Ever since I bought my popsicle mold a couple of years ago I’ve had the most fun creating popsicle recipes at home, such as these Mango Vanilla Breakfast Popsicles and these Toasted Coconut Latte Popsicles.
Recently I came across chia pudding popsicles on Pinterest and made a mental note to create my own version one day. So when FAGE approached me to create an easy summer recipe featuring their Total Plain Greek Yogurt, these Raspberry Hibiscus Chia Pudding Popsicles found their way into my freezer.
I often use FAGE Total Plain Greek Yogurt in both sweet and savory recipes because it’s made with all natural, non-GMO Project certified ingredients, is high in protein and low in sugar. And you can’t beat that rich creamy texture.
It’s wonderful as a replacement for mayonnaise to lighten up chicken or tuna salad, which is something I make repeatedly when meal prepping healthy dishes for clients. I also like to swirl it into tomato soup or butternut quash soup in the fall. But I think I’ve found my favorite use for it yet with these Raspberry Hibiscus Chia Pudding Popsicles.
When it comes to chia pudding, I always add either plant-based or traditional Greek yogurt to the mix to help give it a thicker texture. I did the same here with these chia pudding popsicles to make them more luxurious.
HOW TO MAKE RASPBERRY HIBISCUS CHIA PUDDING POPSICLES:
The first step to making these frozen beauties is to prepare a vanilla flavored chia pudding base and a hibiscus flavored chia pudding base, which is made by soaking dried hibiscus flowers in the coconut milk until it turns pink.
Once the chia puddings have had a chance to set, simply fill the popsicle molds in alternating layers to create a swirly, cloudy pattern of pink and white. Place some fresh raspberries in the molds as well and then freeze.
Once the Raspberry Hibiscus Chia Pudding Popsicles have frozen, I like to top them with more fresh raspberries, a sprinkle of bee pollen and a drizzle of honey. Totally optional, but I feel like it makes them feel like more of a meal.
This post is sponsored by FAGE. Thanks for supporting the brands that make Le Petit Eats possible!
Raspberry Hibiscus Chia Pudding Popsicles
- 1 ½ cups coconut milk divided
- 2 tablespoons dried hibiscus flowers
- 8 ounces FAGE Total 5% plain Greek Yogurt divided
- ¼ cup honey divided
- Pinch of salt
- ¼ cup chia seeds divided
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
Pour ¾ cup coconut milk into a bowl. Add hibiscus flowers and steep for 10-20 minutes. Pour mixture through a mesh strainer into a bowl or measuring cup, pressing on hibiscus flowers with a spoon to extract as much color as possible into the liquid. Add 4 ounces FAGE Total Plain 5% Greek Yogurt, 2 tablespoons honey and a small pinch of salt, whisking to combine. Stir in 2 tablespoons chia seeds. Set aside.
Add remaining coconut milk, remaining Greek yogurt, remaining honey, a small pinch of salt and vanilla extract to a second bowl. Whisk to combine. Stir in 2 tablespoons chia seeds.
Chill hibiscus chia mixture and vanilla chia mixture for 30 minutes. Pour into popsicle molds in alternating layers, dividing raspberries among each mold. Add popsicle sticks and freeze for at least 4 hours.