Happy Monday and first day of May, friends!
I hope you had a wonderful weekend! It was HOT around here-it felt like mid-July not the end of April, so I made a batch of these super yummy pina colada chia popsicles on Friday and they were the perfect treat to cool off after being outside for awhile.
This was the first time I’d used these popsicle molds and they were a little harder to get out than normal, but I just run a little warm water on the outside until I can squeeze them out which usually does the trick without melting them too much.
I also spent most of Saturday in the kitchen, making big batches of beans, pesto, peanut sauce, spring rolls… This week is officially my last week of grad school classes and it felt so nice to not have to be stuck at my computer all day writing papers/working on my thesis.
I am so excited to finally be done with everything next week and we have lots of family coming to town to celebrate our dual graduations–me with my master’s degree in communication and Jeff with his Ph.D. in chemistry. It is going to be a celebration for sure! Once we’re done, we’re hoping to finalize our moving plans a bit more and I can’t wait to share with you all about where we’re moving in England and what’s in store for us for the next journey. It’s going to be quite an adventure!
Pina Colada Chia Popsicles
Makes 6+ popsicles
1 can full fat coconut milk
1 cup pineapple tidbits
1/4 cup chia seeds
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons maple syrup
Place all ingredients in a high powered blender and pulse until just combined.
Carefully pour into popsicle molds.
Freeze according to mold directions and enjoy!
Time: 5 minutes + 3-4 hours to freeze