Raspberry, lime and coconut chia ice pops
Makes: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Raspberry, lime and coconut chia ice pops
Makes: 4-6
Prep time: 10 minsTotal 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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
- Lightly whisk the coconut milk, almond milk and agave syrup (or honey) together with the chia seeds.
- 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.
- 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.
