It’s Memorial Day. Which means it’s officially summer. I know it’s not really but I absolutely love summertime in all its sweaty glory, so I’m going to pretend that that’s true.
I remember as a kid I used to go to Seoul, Korea to visit family during summer breaks. Korea has some awesome variety of popsicles and ice cream bars at every deli and grocery store that are chock full of sugar and food colorings. I used to be obsessed, and they all tasted amazing in the extremely humid Korean summer heat. While many of them had multiple colors, layers, and flavors, my favorite one was called Melona. It was a creamy melon-flavored popsicle that came in a single green color, and it was beautiful and delicious in its simplicity.
As a tribute to my childhood summer treat, I decided to recreate it with a cantaloupe that had a freezer burn after hanging out in the back of my fridge for a bit too long. It turned out to be surprisingly easy and dangerously addictive. Using coconut milk made it almost as creamy as I used to remember it, full of healthy fats and vitamins. I’m excited to have these fun and refreshing treats to enjoy as the weather gets warmer!
Ingredients
- 1/4 large ripe cantaloupe
- 3/4 cup full fat coconut milk
- 1 tbsp maple syrup
- Popsicle molds
Instructions
- Slice up 1/4 of a cantaloupe and place in the blender.
- Add coconut milk and maple syrup, and blend until smooth.
- Taste and add a bit more maple syrup if necessary. It should be slightly sweeter than you would usually like.
- Pour into the popsicle molds and freeze for at least 4 hours.
- Enjoy them on a hot summer day!
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