Raspberry & chia coconut milk breakfast ice pops

Raspberry & chia coconut milk breakfast ice pops :: Sonja Dahlgren/Dagmar's Kitchen

While sipping on our morning smoothies a few weeks ago, my 9-year old son asked me: – Mum, are these a 100 % healthy?

You see, we use to talk a lot about the ingredients in certain foods. Discuss the amount of sugars and fats. What sugars are better than others, what differs saturated fat from non-saturated and so on. He also loves to check the percentage of sugars and other not-so-healthy stuff in different foods and drinks.

Raspberry & chia coconut milk breakfast ice pops :: Sonja Dahlgren/Dagmar's Kitchen

And to return back to his question – the answer was “Yes, I’d say they’re a 100 % healthy”. Our smoothies were made of fruit & berries, yoghurt, oat milk, hemp seeds and sweetened with dates only.

Having said that, we’re still always on the look-out for interesting ideas to inspire us to choose even healthier breakfasts, and to make it easier and more fun to snack healthily. Smoothies are a great option, and they often work great to freeze into ice pops too.

These raspberry and chia seed ice pops are made of very few ingredients, but come together really big in flavor and so deeply satisfying. Rich, creamy and rather irresistible.

And healthy enough for sunny and warm summer breakfasts. Enjoy!

Raspberry & chia coconut milk breakfast ice pops

makes 10 (3 ounce/90 ml) pops

2 cups raspberries (frozen or fresh)
2-3 tbsp agave syrup
2 tbsp chia seeds
1/2 vanilla bean, split open and seeds scraped out (optional – tastes great without too)
2 cups (500 ml) full-fat coconut milk

1) Combine the raspberries with the agave syrup in a small saucepan. Cook over low heat for 4-5 minutes until the berries are soft, but not falling apart completely. Remove from the heat and let cool. Alternatively you could make a raw version by simply mashing the berries with the agave syrup.
2) Add chia seeds and vanilla and let the seeds sit for 5-10 minutes to swell up a bit.
3) Stir in the coconut milk and carefully pour the mix into your popsicle molds, making sure the berries are evenly distributed. Freeze for at least 4 hours. The ice pops will last at least a month in the freezer.

TIP! If serving these as a dessert, simply melt 100 g of dark good quality chocolate with 1 tsp coconut oil. Let cool a bit and then dip the ice pops in chocolate and sprinkle with chopped nuts, toasted shredded coconut or granola. Serve on a tray for everyone to choose their favorite!

Raspberry & chia coconut milk breakfast ice pops :: Sonja Dahlgren/Dagmar's KitchenRaspberry & chia coconut milk breakfast ice pops :: Sonja Dahlgren/Dagmar's Kitchen

show hide 9 comments

valentina | sweet kabocha - July 7, 2016 - 3:18 pm

These ice-pops are stunning and I want your kid as President :D

Sonja {Dagmar's Kitchen} - July 7, 2016 - 3:46 pm

Valentina – thank you so much! Haha, too funny – I’ll let him know your opinion :-D :-)

Kimberly/TheLittlePlantation.co.uk - July 7, 2016 - 6:11 pm

I love the colours here. It just shouts SUMMER.
Thanks so much for sharing

Sonja {Dagmar's Kitchen} - July 9, 2016 - 10:27 pm

Kimberly – thank you! I hope you’ll give them a try – I know you’d love them! :-)

Donna Lyons - July 30, 2016 - 7:27 pm

The Popsicle’s look delicious! Can’t wait to try them.

Cecilia - August 2, 2016 - 1:36 pm

They look absolutely amazing.

EMMA - August 11, 2016 - 10:30 am

Looks so good! Were did you buy the molds?

Cornelius - April 13, 2018 - 1:53 pm

Where did you get the popsicle sticks? I can not find where to buy custom sticks. Thanks

Sonja {Dagmar's Kitchen} - April 16, 2018 - 9:29 am

I got these at “Systrene Greene” in Copenhagen :-)