Matcha-Turmeric Coconut Pops

Prep: 10 minutes plus cooling and freezing
Cook: 2 minutes • Serves: 6

1. Prepare tea with coconut water as label directs; stir in 2 tablespoons honey and cool completely. Pour tea mixture into 6 (4-ounce) ice pop molds; insert sticks into molds and freeze pops at least 6 hours or up to 1 week.

2. In small microwave-safe bowl, cook coconut in microwave oven 1-1/2 minutes or until toasted, stirring every 30 seconds. Spread coconut on plate; cool 5 minutes.

3. Line small rimmed baking pan with parchment paper. Run ice pop molds under warm water for 10 seconds; release pops from molds and place on prepared pan. Drizzle top halves of pops with remaining 2 tablespoons honey; sprinkle with coconut and press to adhere. Freeze pops 10 minutes.

Approximate nutritional values per serving (1 pop):
98 Calories, 3g Fat (3g Saturated), 0mg Cholesterol,
27mg Sodium, 18g Carbohydrates, 1g Fiber, 1g Protein