In bowl, whisk together evaporated milk, lime juice, honey, and chia seeds until incorporated. Cover and place in refrigerator for one hour. Stir and return to fridge. Chill another hour until the chia seeds have plumped.
Stir the raspberries into the chia seed mixture. It’s okay if some of the berries get crushed. Add the mixture to 8 popsicle molds (3-4 oz each) and top the molds on the countertop to pop any bubbles. Freeze the molds until solid, about 8 hours, preferably overnight.
Let mold sit on counter for 5 minutes before unmolding to make the popsicles easier to pop out.
While we used fresh raspberries in this recipe, frozen berries would work fine. No need to thaw before adding to the mixture. You can also substitute various berries in place of raspberries if you prefer.
We suggest serving these popsicles at your next brunch alongside this omelette roll.