1. Cut, peel, and chop 10 ounces of the cucumber (roughly two-thirds) and transfer to a blender. Slice remaining 4 ounces cucumber into thin rounds and set aside.
2. Add coconut milk, lime juice, and honey to blender with chopped cucumber and puree until completely smooth, about 30 seconds; stir in zest. Place two reserved cucumber slices into each of the six ice pop molds, pressing them against the sides.
3. Fill each mold evenly with cucumber mixture and freeze until completely solid, about 4 hours.
Source: Hannaford fresh Magazine, July - August 2018