Watermelon-Raspberry Breakfast Pops

Directions

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.