Makes 4 popsicles
1 Place 650ml coconut cream, 250ml coconut milk, 100ml water, 20g chia seeds and 4 fresh raspberries into a pot.
2 Simmer over a low flame, stirring continuously until the ingredients are evenly mixed.
3 Turn off the flame and let the mixture cool, then pour into 4 popsicle moulds and freeze overnight.
Recipe by Vinod Kumar, executive sous chef of Table by Rang Mahal.
Table’s Pops, $12 each, from Table by Rang Mahal, Naumi Hotel, 41 Seah Street, tel: 6403-6005
This story was originally published in Simply Her August 2014.