Ah, summer—time to pull out the popsicle maker and homemade popsicle recipes! Kids will love these delicious, refreshing watermelon popsicles.
Ingredients
- 3½ cups cubed seedless watermelon
- 5½ Tbsp. sugar, divided
- 1 Tbsp. lemon juice
- ½ cup canned coconut milk, well shaken
- 6 medium kiwi fruit
- 1 Tbsp. mini chocolate chips
Tools/Supplies
- Popsicle molds
Note: Plan ahead to give the popsicles plenty of time to freeze.
Directions
- Put watermelon, 2 tablespoons of sugar and lemon juice in a blender and blend until well pureed. Skim off foam and carefully pour into up to 10 popsicle molds, filling about 2/3 full. Cover with the lid, insert popsicle sticks and freeze for three hours.
- Watermelon juice separates naturally so stir it gently every 30 minutes. Once the juice is slushed, sprinkle chocolate chips over the tops and push gently down to immerse, keeping some touching the insides of the molds.
- After 2½ hours, whisk coconut milk with 1½ tablespoons of sugar until sugar is dissolved. Chill 30 minutes. You want a pourable consistency after chilling, not too thick. If it thickens too much stir in 1-2 tablespoons of cold water to thin.
- Remove popsicles from freezer and pour about a tablespoon of coconut milk into an even layer over the watermelon layer. Return to freezer, uncovered, and chill for at least 45 minutes.
- Meanwhile, peel the kiwis (or cut tops and scoop out flesh) and put the fruit in the blender with 2 tablespoons of sugar. Pulse until pureed. Pour through a mesh strainer to remove seeds. Chill the puree for 30 minutes.
- Remove popsicles from freezer and top each with about a tablespoon of kiwi mixture. Return to freezer and chill until popsicles are fully solid, about 2-3 hours.
- To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds without letting water touch the kiwi at the top. Then slowly pull from molds.
Recipe provided by the National Watermelon Promotion Board. Learn more at www.watermelon.org.
Published July 2016
