Ingredients

• One 5-ounce can evaporated milk
• Juice of 1 lime
• 3 tablespoons honey
• 2 tablespoons chia seeds
• 6 large strawberries

Instructions

1. Special equipment: Four 3- to 4-ounce ice pop molds
2. Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.
3. Hull and finely chop the strawberries and stir them into the chia mixture. 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. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
4. The pops will keep in the freezer for up to 2 weeks.