Ingredients
Here’s everything required to make a full batch of Watermelon Coconut Pup Pops.
For the base:
- 2 cups seedless watermelon, cubed
- 1/2 cup plain unsweetened Greek yogurt
- 1/4 cup unsweetened coconut milk
- 1 tablespoon natural peanut butter (xylitol-free)
Optional add-ins:
- 1/4 cup blueberries
- 2 tablespoons pumpkin purée
- 2 tablespoons unsweetened coconut water
- A few fresh mint leaves
- 1 tablespoon chia seeds (optional)
Instructions
Making Watermelon Coconut Pup Pops is a quick, no-cook process. Follow these steps for the best results.
Add the watermelon, Greek yogurt, coconut milk, and peanut butter to a blender or food processor.
Blend until the mixture is completely smooth and creamy, with no visible chunks of watermelon remaining.
If using any optional add-ins, gently stir them into the mixture after blending, distributing them evenly.
Pour the mixture into silicone paw-print molds, bone-shaped molds, or ice pop molds designed for pets.
Tap the molds gently on the counter to remove any trapped air bubbles and help the pups pops freeze evenly.
Freeze for 4 to 6 hours, or until the pup pops are completely firm.
Remove the frozen treats from the molds and store them in an airtight freezer-safe container for up to 2 months.
Serve one frozen pup pop as a refreshing treat on hot days. Always supervise your dog while enjoying frozen treats, and adjust serving sizes based on your dog’s size and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
Nutrition
- Serving Size: Approximately 8–10 pup pops, depending on mold size
- Calories: Approximately 20–30 per pup pop (varies by size and add-ins)