1. Remove the seeds and skin of the cantaloupe, and cut into small pieces.
2. Pour the cantaloupe pulp into the wall breaker.
3. Add coconut milk.
4. Add caster sugar. Tighten the lid of the cup, select the 3rd gear, and whipped for 1 minute.
5. Pitaya draws a cross grid with a knife and takes the pulp.
6. Divide the pulp evenly into 6 popsicle molds.
7. Then pour the cantaloupe and coconut milk mixture, insert the popsicle stick, and freeze it in the refrigerator for more than 4 hours.
8. Tips for demoulding: Rinse the surface with running water for about 10 seconds, and then it can be easily released.
Tips:Tips for demoulding: Rinse the surface with running water for about 10 seconds, and then it can be easily released.
