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–+ servings
pumpkin chia

Pumpkin chia popsicles

Summer chill
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Desserts, Snacks
Cuisine Baby toddler food, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Summer, Vegan
Servings 2 pops
Calories 294 kcal

Ingredients
  

for soaking prior

  • 1 tbsp chia seeds
  • 1/2 cup drinking water Swap for coconut water if you want to heighten the coconut flavour

for the pumpkin

  • Water for steaming
  • 1/4 cup pumpkin diced 1 cm cubes

for the popsicle

  • 1 cup coconut milk ( I used light)
  • 1/4 tsp pumpkin spice mix
  • 1-2 tbsp agave nectar

Instructions
 

  • Soak the chia in water or coconut water for a minimum of two hours, allowing to it swell and become a jelly.
  • Steam the diced pumpkin after sprinkling a pinch of salt, till it is soft but holds the shape.
  • Set aside to cool.
  • When the chia and pumpkin are ready, use a frother to mix the pumpkin spice mix and agave in the coconut milk.
  • Now add the soaked chia and mix gently.
  • Into the popsicle mould pour the chia coconut milk mix and alternated the layers with steamed pumpkin.
  • Cover the popsicle mould andfreeze for a minimum of two hours till set.
  • Gently dip the popsicle moulds in warm water and unmould the popsicles.
  • Enjoy on a hot summer afternoon.

Notes

You can use regular milk to do the same recipe.
Swap the sweetener to any of your choice
If younger children are consuming this use chia powder.
We have swapped the pumpkin the second time and tried mangoes, mango papaya jam and strawberries too. they all came out beautiful.
Instead of diced pumpkin, you can use a puree or canned one too.

Nutrition

Serving: 160gCalories: 294kcalCarbohydrates: 16gProtein: 3gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 75mgPotassium: 52mgFiber: 4gSugar: 8g
Tried this recipe?Let us know how it was!