We used a metal muffin tin, but a silicone one or small paper cups work too -- just skip the liners.




  • Fill a 12-cup muffin tin with foil baking liners. Place 1 slice kiwi on bottom of each cup. In a large measuring cup, combine coconut water and pineapple juice. Divide evenly among baking cups.

  • Freeze 1 hour, then place an ice pop stick in center of each. Freeze at least 3 hours. Thaw slightly before removing from tin. Makes 12 pops. Tip: Help your sticks stand up: Cover the muffin tin tightly with foil, and poke sticks through foil into the center of each mold.

Nutrition Facts

24 calories; 0 g total fat; 19 mg sodium. 6 g carbohydrates; 0 g protein;