Recipe of the Week: Chia Pudding Pops with Coconut Raspberries and Bananas

Chia Pudding Pops

Food & Lifestyle editor Ciara Landy scours the internet for good food so you don’t have to. Each week we feature recipes from a variety of up-and-coming food and lifestyle bloggers around the world.

Spotlight: Sharon Hearne Smith is an Irish food stylist, cook and author of “The No-Cook Cookbook”. Having worked with some of the biggest names in the industry (Jamie Oliver and Lorraine Pascale no less!) Sharon is now a regular feature on RTÉ’s Today Show. For more amazing recipes and beautiful food photography see http://www.sharonhearnesmith.com/  or follow Sharon on Instagram @sharonhearnesmith.

Chia pudding has become a very popular healthy breakfast option. This recipe, which uses coconut milk as its base, can also be served as a regular chia pudding if set in glasses (though omit the banana in this case, unless eating immediately). However, freezing the mixture turns them into fun and good-for-you ice pops!”  Sharon, [Image Credit: Cristian Barnett].

Makes 8 portions

Pour the coconut milk into a large jug and add the chia seeds and lime zest and juice. Give the mixture a good stir until evenly blended and then add enough honey to give the preferred sweetness. Leave aside for about 30 minutes to thicken slightly.

Meanwhile, blitz the raspberries in a mini-blender until you have a smooth puree. Alternatively, crush them in a bowl with a fork until as smooth as possible.

When ready to make the pops, peel and cut each banana into 16 even sized slices.

To assemble, spoon a teaspoonful of the raspberry puree into the bottom of each pop mould. Spoon in about 30g of the thickened chia mixture. Slide a slice of banana down each side of each mould, to squish into the chia pudding mixture.

Repeat the layers one more time until the moulds are full and all ingredients have been used up. Insert the stick into the centre of each pop and place level in the freezer for at least 8 hours or overnight, until frozen.

When ready to serve, place the pop mould in hot water for a few seconds to release the pop and enjoy.

FOR A TWIST: Make 16 smaller pops as a breakfast canapé (or kiddie treat).

This recipe is taken from Sharon’s book, The No-Cook Cookbook, which is available from all great bookstores worldwide and on Amazon.

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Ciara Landy  Food & Lifestyle

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