Ingredients

• 1 cup raspberries
• 1 cup cubed seedless watermelon
• 1/3 cup coconut milk (shake well before opening)
• 3 tablespoons honey
• Juice of 1 lime
• Pinch kosher salt
• Toasted coconut or cocoa nibs, for serving, optional

Instructions

1. Special equipment: Four 3- to 4-ounce ice pop molds
2. Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
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. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
4. The pops will keep in the freezer for up to 2 weeks.