Watermelon-Raspberry Breakfast Pops

• 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

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.
4. Let sit at room temperature for a few minutes before unmolding.
5. Roll in toasted coconut or cocoa nibs if desired.
6. The pops will keep in the freezer for up to 2 weeks.

raspberries, watermelon, coconut milk, honey, lime, kosher salt, coconut

Taken from www.foodnetwork.com/recipes/food-network-kitchens/watermelon-raspberry-breakfast-pops.html (may not work)