Chia Pudding Pops

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 12 servings | Prep Time: 10 mins 

It’s hot out there folks! As I’ve mentioned before, you can hydrate with food in addition to water and other beverages. One of my new fave ways to do that is with these fun Chia Pudding Pops. If you like chia pudding, you’re gonna love these! You can use any type of fruit–fresh or frozen–but frozen wild blueberries are super easy because they require no prep.

I used a 12 pop mold to make these, but if your mold only holds 6, simply cut the recipe in half. 

Happy hydrating!


  • 16 ounces refrigerated coconut milk
  • 2 ripe bananas
  • 2 tablespoons unsweetened, shredded coconut
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  • 1/4 cup chia seeds
  • 1 cup frozen wild blueberries, or other fruit


  1. Place the coconut milk, bananas, shredded coconut, vanilla and maple syrup in a blender and blend until creamy. 
  2. Transfer mixture to a container with a spout and add in the chia and fruit. Stir to combine. Pour the mixture into your ice pop molds until 80% full. Add the top and sticks and place in the freezer for 5 to 6 hours, until fully frozen. 
  3. Run ice pop molds under warm water to release from mold. Enjoy!