Description

These vibrant Strawberry Beet Chia Seed Jam Coconut Milk Popsicles are a refreshing, nutrient-packed treat perfect for summer. Made with naturally sweet strawberries, ready-to-eat cooked beets, and creamy coconut milk, they’re as easy to make as they are beautiful. Chia seeds add a boost of fiber and texture for a wholesome, feel-good popsicle you’ll love.

Ingredients

Scale

1 cup cooked beets, cubed

2 cups strawberries, washed & sliced

1/3 cup maple syrup

1 cup coconut milk

1 tablespoon chia seeds

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Instructions

Wash and cut the strawberries into medium-sized pieces, removing the strawberry tops. Place the strawberries into a medium saucepan. Cube the cooked beets and add those to the saucepan along with the maple syrup.
Heat the mixture over medium heat, stirring frequently, until the strawberries soften and break down. This will take about 15-20 minutes.
Using an immersion blender, blend the mixture into a thick jam-like consistency. Stir in the chia seeds. If you don’t have an immersion blender you can pulse the mixture in a regular blender or smash really well with a fork.
Alternate placing a spoonful of the strawberry beet chia seed jam and coconut milk into the popsicle molds until each mold is full.
Take a popsicle stick and lightly swirl the jam and coconut milk within each mold. Insert the popsicle sticks and freeze for at least 2 hours, preferably overnight.

Notes

READ THE BLOG POST FOR MORE TIPS & INFORMATION!

I used Love Beets cooked beets in this recipe to cut back on recipe prep (and mess!)

Prep Time: 10
Cook Time: 20