Cantaloupe & Toasted Coconut Ice Pops

This is definitely an unusual pairing yet it works really well. These pops will take your taste buds on an adventure...salty, sweet, toasty and tangy...Puree 3 cups of chopped cantaloupe, 1 1/2 Tablespoons of sugar, and 1/2 teaspoon of salt in a food processor. Set aside.Blend 1 1/2 cups of Greek yogurt, 1 1/2 Tablespoons of sugar, and 1/8 cup of toasted coconut in a food processor. (To toast coconut, place shredded coconut in a saucepan over medium heat until the edges begin to brown...about 3 minutes). Pour the cantaloupe mixture into ten three-ounce ice pop molds until about 1/2 full. Then add the yogurt mixture. Insert popsicle sticks and freeze. Pops should be ready in approximately 3 hours.Photography + Recipe + Styling by Cassie Winslow