Special equipment: four ice pop moulds.
Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
The pops will keep in the freezer for up to 2 weeks.
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From Food Network Kitchen