In a small saucepan, warm the honey and water until just simmering. Remove from the heat and add the mint sprigs. Cover and allow it to steep while it cools, about 15 minutes.

Discard the mint and pour the syrup into a high-powered blender with the cantaloupe, coconut yogurt and salt.

Blend until smooth and creamy, adding additional honey and salt to taste, if needed.

Pour into popsicle molds and freeze until solid, at least 4 hours.

Unmold and enjoy right away, or wrap individually and store in the freezer.