These popsicles are just what I need — the perfect antidote to 88 degrees and 100% humidity. In June.

Note that you have to plan ahead, so don’t try to make these an hour before the party. Although it will take only around 20 minutes to put together the popsicles, you’ll need about 6 hours from start to finish after you add in all the freezer time.

• 1 1/2 c. raspberries (either fresh or thawed from frozen)
• 1/2 c. water
• 2 tsp. maple syrup
• 1 15-oz. can of coconut milk, regular
• 1 1/2 Tbsp. chia seeds
• 6 paper cups (9 oz. size)
• 6 popsicle sticks

1) Blend the raspberries, water and maple syrup until pureed.  Pour approx. 2 Tbsp. of raspberry puree into the bottom of each paper cup, and place in the freezer for 30 minutes. Reserve the remaining puree for step #4 below.

2) Whisk together the coconut milk and chia seeds, remove paper cups from freezer, distribute coconut milk  mixture evenly among all 6 cups.  Then return to the freezer for another 30 minutes.

3) Remove cups from freezer, poke a popsicle stick into the center of the each cup, and return to the freezer once again for 30 minutes.

4) Finally, remove cups from the freezer, add remaining raspberry puree, and freeze at least 4 hours until solid.

5) Remove popsicles from freezer, peel away the paper cups, and smile.

Thank you to runningtothekitchen.com for posting the original version of this recipe!