11/2-pintfresh raspberriesor 1 cup frozen raspberries, defrosted
In a large liquid measuring cup or bowl, whisk coconut milk, 4 Tbsp of maple syrup, 4 Tbsp of chia seeds, and vanilla until well combined. Set aside for 15 to 20 minutes to thicken.
In a medium bowl, mash raspberries until well broken down. Stir in remaining tablespoon of chia seeds and remaining tablespoon of maple syrup.
To make popsicles, add one small spoon in the bottom of each mold. Add some of the coconut milk chia pudding on top then continue to layer the raspberry and chia pudding as you'd like. Freeze pops until solid, at least a few hours or overnight depending on the size of your molds. Run very hot water over your pop molds to help remove the pops. Enjoy!