Slice the cantaloupe and scape out the seeds and strings. Remove the peel. Discard the seeds, strings, and peel. Chop the flesh into small chunks.

Place the cantaloupe and coconut milk in a blender or food processor and process until well blended.

Place silicone molds onto a baking sheet for stability. Pour the liquid into the molds until full. Place the molds in the freezer for 2 hours or until frozen solid.

Remove the treats from the molds and place them in a plastic freezer bag or freezer-safe container. Store them in the freezer for up to 3 months.