Layers of vanilla and hibiscus chia pudding couple with fresh raspberries to create the cloudy, swirly pattern of these healthy homemade popsicles.
Beat the heat with these healthy homemade Raspberry Hibiscus & Chia Pudding Popsicles!
If you’re anything like me and need to beat the heat with chilly treats come summertime, then healthy 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 gourmet chia pudding popsicles on Pinterest and made a mental note to create my own version one day.
Why I love Greek Yogurt:
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.
Also, it’s 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. Something I make repeatedly when meal prepping healthy dishes for clients.
I also like to swirl it into tomato soup or butternut squash soup in the fall. But I think I’ve found my favorite use for it yet with these Raspberry Hibiscus Chia Pudding Popsicles. A healthy homemade popsicle you can indulge in all summer long!
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 healthy homemade popsicles to make them more luxurious.
How to make Raspberry & Hibiscus Chia Pudding Popsicles:
The first step to making these healthy homemade popsicles is to prepare a vanilla flavored chia pudding base and a hibiscus flavored chia pudding base. We make the pudding base 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 these with more fresh raspberries, a sprinkle of bee pollen and a drizzle of honey.
Totally optional, but I feel like it makes these gourmet popsicles feel like more of a meal.
Tips for making these chia pudding popsicles:
- When filling the mold use a funnel or place the mixture in icing bags or zip lock bags and pipe it into the molds.
- Liquid expands when it freezes, so if you fill your popsicle molds to the top you might end up with a messy freezer. My suggestion is to fill the molds about 3/4 or so full to give the liquid some room to expand.
- Homemade popsicles will stick to the molds when they come out of the freezer so they need to be gently un-molded with warm water. Just run the outside of the mold under warm water for 20 seconds or so and they should come right out.
Variations on this healthy popsicles recipe:
- If you cannot find dried hibiscus flowers you can substitute 2 hibiscus flower tea bags in place of loose flowers. You will need to heat the coconut milk to steep the bags.
- In case you want to go with flavored Greek Yogurt, I’d recommend coconut or lemon.
- Instead of raspberries, you could add strawberries cut into chunks.
- Coconut milk can be replaced with cream or whole milk.
Can I make these without having a popsicles mold?
You can freeze the mix in mini loaf pans lined with plastic wrap. Partly freeze and then add stick and freeze completely. To serve, just slice into portions with a sharp knife.
This post is sponsored by FAGE. Thanks for supporting the brands that make Le Petit Eats possible!
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Raspberry Hibiscus Chia Pudding Popsicles
Layers of vanilla and hibiscus chia pudding couple with fresh raspberries to create the cloudy, swirly pattern of these healthy homemade 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.
When filling the mold use a funnel or place the mixture in icing bags or zip lock bags and pipe it into the molds.
Liquid expands when it freezes, so if you fill your popsicle molds to the top you might end up with a messy freezer. My suggestion is to fill the molds about 3/4 or so full to give the liquid some room to expand.
Homemade popsicles will stick to the molds when they come out of the freezer so they need to be gently un-molded with warm water. Just run the outside of the mold under warm water for 20 seconds or so and they should come right out.