- 1/ 2 small watermelon
- 1 lemon
- 1/ 2 (13.5 ounce) can coconut milk
- 2-3 tablespoons sugar, divided
- 6 kiwis
- Handful dark chocolate chips
Start with the watermelon layer. Remove the skin from your watermelon and chop it into chunks. Blitz in a food processor, along with 1 tablespoon sugar and a squeeze of lemon juice. Taste it just to see if it needs a little more lemon/sugar and adjust to your preference.
Remove any foam from the blitzed watermelon, and carefully pour it into your popsicle mold, filling it about 3/4 of the way up. Be careful not to splash it over the mold otherwise the red colouring will bleed into the other layers. If it does, just wet your finger and wipe is off or use a Q-tip to wipe it clean.
Drop about 5-6 chocolate chips into the mixture and distribute them around the mold using the wooden popsicle sticks. Place the mold into the freezer for 3 hours.
Just before the 3 hours is up, add your coconut milk to a bowl along with 1/2 tablespoon sugar. Place the mixture into a piping bag (this will stop you from spilling it everywhere!) and then take your mold out of the freezer. Carefully pour the coconut mixture on top of the watermelon, leaving enough room to add your kiwi layer. Tap the mold on the table to flatten the mixture and place it back into the freezer for another hour.
Finally remove the skins from the kiwis and blend along with a 1/2 tablespoon of sugar until you have a smooth mixture. Again taste to see if you need any more sugar.
Place a sieve over a bowl and add the mixture to the sieve. Press is through with the back of a spoon to get out any seeds. Fill the mold to the top with the kiwi mixture and place it back in the freezer for a few more hours.
To demold the popsicles, place the mold under a running tap of warm water and coat each side for about 20 seconds. Gently pull the popsicle sticks and they should pop out! If not, just run them under the water for slightly longer.