Watermelon-Raspberry Breakfast Pops

1. 1

   Special equipment: four 3- to 4-ounce ice pop molds

2. 2

   Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.

3. 3

   Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight.

4. 4

   Let sit at room temperature for a few minutes before unmolding.

5. 5

   Roll in toasted coconut or cocoa nibs if desired.

6. 6

   The pops will keep in the freezer for up to 2 weeks.

No additional tips available.