Watermelon Popsicles
Ingredients:
• 19 oz cubed seedless watermelon (about 3½ cups)
• 5½ tablespoons granulated sugar, divided
• 1 tablespoon fresh lemon juice
• ½ cup canned coconut milk, well shaken
• 13 oz kiwi (about 6 medium)
• 1 tablespoon mini chocolate chips
Directions:
- In a blender, combine watermelon, 2 tablespoons sugar, and lemon juice. Blend until smooth.
- Skim off any foam and pour the mixture into 10 popsicle molds, filling each about ⅔ full.
- Sprinkle mini chocolate chips over the top, then use a popsicle stick to gently push them down towards the sides.
- Clean any splashes on the mold sides, cover with lids, insert sticks, and freeze for 3½ hours.
- During the last 30 minutes of freezing, whisk together coconut milk and 1½ tablespoons sugar until the sugar dissolves. Chill for 30 minutes.
- Remove popsicles from the freezer, pour a scant tablespoon of the chilled coconut milk over each, and return to the freezer for 45 minutes.
- Peel and scoop kiwi flesh into a blender with 2 tablespoons sugar. Blend until smooth, then strain to remove seeds. Chill for 30 minutes.
- Pour about 1 tablespoon of the kiwi mixture over the coconut layer in each mold. Freeze until solid, about 2–3 hours.
- To unmold, run warm water over the molds’ exterior for a few seconds, then gently remove the popsicles.
(Prep Time: 25 mins | Chill Time: 4 hrs | Total Time: 4 hrs 25 mins | Kcal: 100 kcal | Servings: 10)