Food Recipes Cantaloupe-Coconut Ice Pops 5.0 (1) 1 Review Hot summer days call for easy-prep ice pops. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on July 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 5 hrs 40 mins Servings: 10 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. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print