Cantaloupe-Coconut Ice Pops 


Hot summer days call for easy-prep ice pops.

Cantaloupe Coconut Ice Pops
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
5 hrs 40 mins

Top of the season summer cantaloupe needs little dressing up, and here it forms the base of frozen ice pops with no sweetener necessary. Just blend, pour into ice pop molds, and then top with a sweet basil-coconut cream to draw out the floral notes of the fruit. A final sprinkle of toasted coconut adds nutty undertones and a touch of crunch. They're strikingly beautiful and surprisingly little work. Shopping tip: For even easier prep, buy pre-cut cantaloupe cubes since those are often made from the ripest fruit.


  • 2 ½ cups chopped ripe cantaloupe (from 1 cantaloupe)

  • 1 13.66-oz. can unsweetened coconut cream, well shaken and stirred

  • ¼ cup granulated sugar

  • 3 large sprigs basil

  • 1 teaspoon lime zest (from 1 lime)

  • ¼ cup toasted unsweetened shredded coconut


  1. Process chopped cantaloupe in a blender until smooth, about 30 seconds. Pour puree evenly into 10 (3 ounce) ice pop molds, filling each mold about halfway. Freeze until mostly set, about 30 minutes.

  2. Meanwhile, stir coconut cream, sugar, and basil in a small saucepan. Cook over medium until sugar is dissolved and basil is fragrant, about 4 minutes. Remove from heat; remove and discard basil. Stir in lime zest. Let mixture cool to room temperature, about 20 minutes.

  3. Remove ice pop molds from freezer. Pour coconut cream mixture evenly into molds over cantaloupe layer. Freeze until tops are slightly set, about 1 hour.

  4. Remove ice pop molds from freezer. Sprinkle tops evenly with shredded coconut and insert pop sticks into molds. Freeze until completely frozen, about 4 hours.

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