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Raspberry, lime and coconut chia ice pops


Makes: 4-6
timePrep time: 10 mins
timeTotal time:
Raspberry, lime and coconut chia ice pops
Recipe photograph by Kris Kirkham

Raspberry, lime and coconut chia ice pops


Makes: 4-6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
153Kcal
Fat
8gr
Saturates
4gr
Carbs
17gr
Sugars
13gr
Fibre
4gr
Protein
2gr
Salt
0gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 125ml lighter coconut milk
  • 125ml almond milk (or regular milk if not on a dairy-free diet)
  • 3 tbsp agave syrup
  • 2 tbsp black chia seeds
  • zest of ½ lime
  • 1 tbsp desiccated coconut
  • 100g raspberries

Step by step

Get ahead
The ice pops will keep in the freezer for 3 to 4 weeks.
  1. Lightly whisk the coconut milk, almond milk and agave syrup (or honey) together with the chia seeds.
  2. Stir in the lime zest and mix in the coconut and raspberries. Cover and chill the mixture for 4 hours, to allow the chia seeds to swell.
  3. Pour or ladle into your ice lolly mould, dividing the raspberries evenly between each. Add the sticks. Freeze for 4-5 hours or until solid. Dip the mould briefly in hot water to turn out.

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