Pomegranate Coconut Milk Pops

Directions

1. 1
   In a small sauce pot, combine pomegranate seeds, 2 teaspoons of sugar and 2 tablespoons of water. Bring to a boil until liquid begins to thicken.
2. 2
   Remove from heat. No need to mash the pomegranate seeds, keep them as is. Set aside.
3. 3
   In a medium bowl combine the coconut milk, almond milk, remaining sugar, the honey; mix well until combined thoroughly.
4. 4
   Divide pomegranate seeds evenly in the 10 popsicle molds then pour coconut milk mix, until all the molds are filled.
5. 5
   Place the molds in the freezer and freeze until solid, about 5 to 6 hours.