Tri-Colored Chia Popsicles Recipe

Ingredients:

• 2 cups strawberries or raspberries, fresh or defrosted from frozen
• 3 Tbsp Metropolitan Market Maple Syrup
• 3/4 cup coconut milk or coconut cream (see Cook’s Tip)
• 2 Tbsp sugar (maple syrup works but adds color)
• 2 tsp chia seeds
• 2 cups mango chunks, fresh or frozen
• 1/2 cup orange juice
• 6 servings hydration drops (optional)

Directions:

1. Blend berries and maple syrup until smooth. Strain to remove seeds, if desired. Spoon into the bottoms of popsicle molds and freeze until slightly set, about 15-20 minutes.
2. Whisk together coconut milk, sugar, and chia seeds. Spoon over berry layer of popsicles and freeze for another 15 minutes.
3. Pulse mango chunks in blender. Add orange juice and hydration drops, if using. Blend until smooth. Spoon over coconut chia layer to top off the popsicle molds. Add sticks and freeze until firm.
4. Cook’s Tip:
5. Empty contents of canned coconut milk or cream into a bowl and stir to combine liquid and solid portions before measuring out needed amount. Leftovers can be used in coffee or other desserts.