1 cup coconut milk
1 cup spinach
1 cucumber, peeled
1 medium honeydew melon
20 drops Spearmint essential oil (or to taste)
Shredded coconut
Fresh spearmint leaves
Ice cube tray or small shot sized Dixie cups
Skewer sticks
Directions:
Blend coconut milk, spinach, melon, and cucumber until mixture is smooth. Add in Spearmint essential oil. Mix well. In small cups/ice cube tray, put small spearmint leaf in bottom with a pinch of the shredded coconut. Fill cups with mixture, about 3/4 of the way full. Place in freezer. After 1 hour, cut the skewer sticks into 3-inch pieces. Get the popsicles out of the freezer and put the sticks in the middle. Put them back in the freezer for another 3 hours, or leave them overnight.
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