Pete Evans’ Pomegranate & Coconut Popsicles

Recipe By @chefpeteevans


  • 3 pomegranates, halved
  • 1 cup Raw C coconut water
  • 1 tbsp raw honey (optional)


Top tip: When buying pomegranates, choose ones that are heavy. They should contain the most juice.
  • 1.
    Remove 3 tbsp of seeds from one of the pomegranate halves and set aside.
  • 2.
    Pour the coconut water into eight popsicle moulds so they are half full.
  • 3.
    Add a few pomegranate seeds to each mould and freeze for 1 hour. Insert a popsicle stick into each mould, return to the freezer, and freeze for another hour.
  • 4.
    Using a nonelectric citrus juicer, squeeze and press the pomegranate halves in a circular motion until no more juice is released.
  • 5.
    Line a colander with cheesecloth and strain the pomegranate juice; you should get about 1⁄2 cup (125 ml) of juice from each pomegranate. Stir in the honey until incorporated. Add more honey to taste, if desired.
  • 6.
    Pour the pomegranate juice into the popsicle moulds, and return to the freezer for at least 4 hours, or until frozen.

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