coconut, raspberry and chia popsicles

  • 2 cups (500ml) coconut cream
  • ¼ cup (90g) honey
  • 1 teaspoon finely grated lime rind
  • 2 tablespoons white chia seeds
  • 100g fresh raspberries

 

  1. Place the cream, honey, rind and chia in a large jug and whisk to combine. 
  2. Divide the raspberries between 8 x ⅓-cup-capacity (80ml) popsicle moulds, pour over the chia mixture and insert the popsicle sticks. 
  3. Freeze for 4–5 hours or until frozen. Serve.  Makes 8.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox