Ingredients
Units
Scale
- 1 pomegranate, seeded
- 3 cups coconut water
- 2 Tbsp honey
- 1/2 cup coconut flakes
Instructions
- Pour coconut water into a glass measuring cup & warm in the microwave for 30-45 seconds. Stir in honey until completely dissolved.
- In an ice pop mold, add about a tablespoon of coconut flakes & pomegranate seeds to every mold.
- Pour sweetened coconut water into the molds. If using an ice pop mold with slits for wooden sticks, you can add the sticks now to freeze for 6 hours or until frozen. If the sticks move around too much, try freezing the ice pops for an hour & then place the sticks in place.
- To unmold, remove from freezer & allow the ice pops to sit out for a few minutes. After removing the cap that holds the sticks in place, hold the individual ice pop mold & firmly grasp the wooden stick, pulling slowly to remove the pop from the mold. The heat from your hands should help loosen the ice pops from the mold. You can individually wrap them in plastic wrap or parchment paper (use tape to secure them).
Notes
- I love using coconut water with coconut chunks or with coconut jelly for the texture! Coconut water with chunky bits tends to be sweetened, so you can omit additional sweeteners.
- Prep Time: 370
- Category: Dessert
- Method: Freezer, Microwave
- Cuisine: New American
Nutrition
- Serving Size: 12
- Calories: 58
- Sugar: 9
- Sodium: 74
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Protein: 1
- Cholesterol: 0