Pitaya Chia Pudding Popsicles

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Chia pudding frozen into popsicles, tinted in three shades with pink pitaya powder so they come out ombre. Greek or coconut yogurt, maple syrup and vanilla, and the color is fruit rather than dye.

Pour one shade at a time and give each layer ten minutes in the freezer before the next. Poured together they marble instead of banding.

Products We Used
 Popsicle Molds
Ingredients
 ⅓ cup chia seeds
 1 ½ cups Greek yogurt (or coconut milk yogurt if vegan)
 2 tbsp pure maple syrup
 1 tsp pure vanilla extract
 Pink pitaya supercolor powder (mix until desired shade of pink is achieved)
1

In a large bowl, combine all ingredients except the Pitaya powder.

2

To make an ombre popsicle, separate the yogurt into 3 bowls. Color one bowl with lots of pitaya powder to make it a deep pink. The next layer will have less powder, and the last will have no powder at all. We've also made it with 2 layers where the top is pink and the bottom is vanilla.

3

Pour your yogurt into the popsicle molds. Place in freezer for 10 minutes before adding the next layer so they will keep separate colors. When done, add the popsicle sticks and freeze for 4+ hours. Enjoy!

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Ingredients

Products We Used
 Popsicle Molds
Ingredients
 ⅓ cup chia seeds
 1 ½ cups Greek yogurt (or coconut milk yogurt if vegan)
 2 tbsp pure maple syrup
 1 tsp pure vanilla extract
 Pink pitaya supercolor powder (mix until desired shade of pink is achieved)
Pitaya Chia Pudding Popsicles
IngredientsDirections

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