Bursting with refreshing flavours, layers of sweet watermelon, creamy coconut milk, and zesty kiwifruit create a delightful frozen treat that’s not only super cute but also the perfect summer treat for the whole family.
- 19 oz cubed seedless watermelon (about 3 1/2 cups)
- 5 1/2 Tbsp granulated sugar, divided
- 1 Tbsp fresh lemon juice
- 1/2 cup canned coconut milk, well shaken
- 13 oz kiwifruit (about 6 medium)
- 1 Tbsp mini chocolate chips
Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles moulds filling each about 2/3 full . Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours. During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in).
Remove popsicles from freezer, remove lid and carefully pour a tablespoon of coconut milk into an even layer over watermelon layer. Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes. Meanwhile, cut tops from kiwifruit and use a spoon to scoop the flesh. Transfer kiwifruit to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl to remove seeds. Chill kiwifruit mixture for 30 minutes.
Remove popsicles from freezer and carefully pour about 1 Tbsp of kiwifruit mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours.
To remove popsicles from moulds, turn tray to the side and run plastic moulds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from moulds.