- 3/4 Cups coconut water or fruit juice, divided
- 1 Teaspoon grass-fed gelatin (agar powder may be substituted)
- 2 Cups watermelon chunks
- 2 Cups pineapple chunks
- 2 Teaspoons honey, divided
Pour 1/4 cup of the coconut water into a bowl. Sprinkle gelatin over top and let it bloom (soften) for 10 minutes.
Bring the remaining 1/2 cup to a boil, then pour it into the bowl. Whisk until all of the gelatin is dissolved.
Purée the watermelon chunks with half of the gelatin liquid and 1 teaspoon of honey. Pour it into ice pop molds, filling them halfway.
Rinse the blender, then purée the pineapple chunks with the remaining gelatin liquid and honey. Slowly drizzle the pineapple mixture into the molds. This mixture is a bit denser than the watermelon mixture, so it will slightly displace the watermelon, creating a swirl effect.
Place the lids and sticks into the molds, then freeze for 6 hours or until hard.
To unmold the ice pops, run them under warm water for 5 seconds or until the sticks pull out easily.