Strawberry-Chia Breakfast Pops

1. 1

   Special equipment: four 3- to 4-ounce ice pop molds

2. 2

   Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl.

3. 3

   Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.

4. 4

   Hull and finely chop the strawberries and stir them into the chia mixture.

5. 5

   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.

6. 6

   Freeze the pops until solid, at least 8 hours and up to overnight.

7. 7

   Let sit at room temperature for a few minutes before unmolding.

8. 8

   The pops will keep in the freezer for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.