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Strawberry Coconut Chia Freezer Pops (raw, vegan, nut-free, gluten-free)

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I love these little jewels.  I like to use small Dixie sized cups but you can use any popsicle mold that you wish.  Shoot, you don’t even have to freeze it… it is amazing as a pudding as well.

Since strawberries are kind of the rock-star in this recipe, I will touch base on a few important things that I like to keep in mind when I buy them…  First and most importantly… Buy organic!  Strawberries are on the Dirty Dozen list, which means they contain high levels of pesticides even after washing.  If you are really hungry for strawberries but they are out of season, go to the freezer aisle and look for organic frozen strawberries.

Buy local.  If berries come from far away, they have to be picked before they’re ripe, which means less flavor and more time to start developing molds on them.  Look for bright red berries and dark seeds on the skin.  If there’s white around the stem, or in the center of the berry, it wasn’t picked at peak ripeness.    Also, never be shy in asking the local produce person if you can test one before making a purchase.  I have yet to be denied. :)


yields 18


  1. In the blender combine the coconut cream, almond milk, strawberries, chia seeds, coconut and stevia.  Blend until creamy.
  2. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up.
  3. Pour into 3oz Dixie cups or popsicle molds, add stick and slide into the freezer for 6+ hours, until frozen.
  4. Remove from freezer when ready to heat.  Roll the cup back and forth in between your hands until the pop, pops out!  Enjoy!



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