Pineapple Coconut Açaí Chia Ice Pops

This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! 

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Summer goal: make lots of ice pops. Eat lots of ice pops. Share none of the ice pops LOL Totally kidding, I would share with you any day, and in fact that’s exactly what I am going to do today 🙂 And trust me, on a hot summer day you’ll be thanking me for this refreshing treat.

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Chia seeds are pretty cool and all, but how about we cool these babies all the way down, combine them with pineapple coconut water, raw white chia seeds, Amethyst Açaí Berry Supercolor Powder from Suncore Foods, and agave syrup for a you-cant-just-eat-one-but-dont-feel-bad-about-it-because-it’s-healthy ice pop that is bursting with flavor, texture and some pretty amazing health benefits too!

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Aside from adding a gorgeous texture to these ice pops, chia seeds are high in fiber, vegetable protein, antioxidants, and omega-3 and omega-6 fatty acids that aid in increased metabolism, clearer skin, increased good cholesterol, and a healthier heart. See? Good things do come in tiny packages!*

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Açaí berries have been around for thousands of years and were prized by tribes of the Amazon jungle for its incredible healing abilities. We know them now to be packed with antioxidants and anti-aging properties. Açaí berries can also offer health benefits such as boosting immunity and improving metabolism, digestion, and energy levels. Some even believe that these tropical berries are the fountain of youth.* Now you know why maybe I was hesitant to share, hehe. Luckily these are so easy to make you can have them stocked in your freezer all summer long.

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The pineapple coconut water gives you just a hint of sweet pineapple taste and also provides a healthy dose of potassium to keep your electrolytes balanced and perhaps even lower blood pressure. I’ve been obsessed with coconut water this summer so far, it definitly jazzes up my hydration game- you can imagine how excited and proud of myself I was when I thought to use it in this invigortating ice pop recipe!

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Now if you haven’t included chia pudding in your diet before, first of all you should try it, but the trick is to let the chia seeds absorb whatever liquid you choose to pair them with so that they gel up and create a pudding-like texture. Most likely if you have had chia pudding you’ve used coconut milk or another plant-based milk, such as in my Triple Berry Chia Pudding Nice Cream Parfait, Caramel Apple Chia Pudding, or my Pumpkin and Chia Pudding Granola Tarts. This was my first time trying another liquid with chia seeds and I was very happy with how my “ice pop experiment” turned out. Without the creaminess of the plant-based milk it’s less pudding like but still gels up enough to give these ice pops a great texture.

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You simply stir all ingredients together, pour into your popsicle molds, and let it sit on your counter for about 15 minutes stirring occassionally so that the chia seeds don’t all sink to the bottom. Then you cover and freeze until firm, preferably overnight.

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The Amethyst Açaí Berry Supercolor Powder gives these ice pops a gorgeous purple hue, the kids (and grown ups) will love them! And they totally beat the artifically dyed, unhealthy version ice pops from my youth.

I hope you love these Gluten-free, Vegan Pineapple Coconut Açaí Chia Ice Pops as much as my family and I do! Don’t forget to comment below and tag me on Instagram and Facebook if you make these!

*information provided by the Suncore Foods website

Pineapple Coconut Açaí Chia Ice Pops

Course: Dessert, Snack
Cuisine: American
Servings: 6 ice pops
Prep time: 5 min


  • 2 cups Pineapple Coconut Water
  • 1/4 cup raw white chia seeds
  • 1 tbsp Amethyst Açaí Berry Supercolor Powder (from Suncore Foods)
  • 1 tbsp agave syrup


  1. In a glass measuring cup, measure 2 cups of pineapple coconut water

  2. Stir in the chia seeds, Amethyst Açaí Berry Supercolor Powder, and agave syrup until well combined

  3. Place your popsicle molds on a baking sheet, then pour the mixture evenly into your popsicle mold

    **NOTE: I found that stirring the mixture while pouring it into the popsicle molds allowed the chia seeds to get dispersed more evenly

  4. Allow the ice pops to "gel up" a bit by leaving the popsicle molds on your counter, stirring frequenly to keep the chia seeds from all sinking to the bottom

  5. Place into the freezer until firm, preferrable overnight and enjoy!

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