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

Photography: Chris Court

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