Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 11 2021
Beat The Heat - Watermelon-Raspberry Breakfast Pops
Image From foodnetwork.com
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
Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
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.
The pops will keep in the freezer for up to 2 weeks.