Layers of vanilla and hibiscus chia pudding couple with fresh raspberries to create the cloudy, swirly pattern of these healthy homemade popsicles
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.