curried cantaloupe + toasted coconut ice pops
Prep time
Total time
Makes: 10 pops
  • 3 cups cantaloupe, cubed
  • ¾ cup light coconut milk
  • generous ¼ cup honey
  • ¾ tsp hot curry powder, such as vindaloo (I always use this one)
  • pinch sea salt, plus extra for sprinkling
  • ¼ cup unsweetened shredded coconut
  1. Spread shredded coconut in a thin layer on a rimmed baking sheet and toast in a 300F oven (or toaster oven!) until just golden -- just a couple of mins. (Keep a close eye on it as it can go from nada to blackened ash in a moment's time!) Allow to cool.
  2. Meanwhile, add cantaloupe, coconut milk, honey, curry powder and a pinch of sea salt to a blender and blend until smooth.
  3. Add 3 T of cooled toasted coconut (reserve remaining 1 T) to cantaloupe mixture and stir (or blend on lowest setting) to combine.
  4. Pour pop mixture into molds (I used this one) and freeze for 30-45 mins, then insert sticks and continue to freeze until firm, at least 6 hours or overnight.
  5. To serve, dip pop mold in warm water for 30 seconds and remove pops. Sprinkle with reserved toasted coconut and sea salt. Enjoy!
I like using a hot curry powder, such as Penzey's Vindaloo, for this recipe because it contrasts so interestingly with the cool, summery melon, but feel free to use your favorite sweet or more savory curry blend if you prefer. And I can't get enough of this simple ice pop mold -- though I usually ditch the lid since it can be tricky to remove if (or should I say when) the sticks don't freeze completely straight.
Recipe by the pig & quill at