Strawberry-Chia Breakfast Pops

Chia seeds make these polka-dot pops fun to eat. And at a hefty 2 grams of fiber per serving, they're a tasty way to add more fiber to your morning routine.
  • Level: Easy
  • Total: 10 hr 15 min (includes setting and freezing times)
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


One 5-ounce can evaporated milk

Juice of 1 lime

3 tablespoons honey

2 tablespoons chia seeds

6 large strawberries


Special equipment:
Four 3- to 4-ounce ice pop molds
  1. Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.
  2. Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
  3. The pops will keep in the freezer for up to 2 weeks.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Fireworks Pop

Mocha Pops

Pushable Rosé Pops

Spiked Watermelon Pops

Orange Cream Pops

Creamy Pistachio Pops

Creamy Banana Pops

Chocolate Covered Kiwi Pops