These layered popsicles are mostly made with fruit, a few chocolate chips, and creamy coconut milk. So as long as you use good quality, ripe fruit, the flavours will be both delicious and refreshing for the kids. Makes 10.
3 1/2 cups cubed seedless watermelon
5 1/2 tbsp granulated sugar, divided
1 tbsp fresh lemon juice
1/2 cup canned coconut milk, well shaken
6 medium kiwi fruits
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 molds, filling each about 2/3 full.
Sprinkle the chocolate chips over tops then using a popsicle stick gently push down to immerse chips (push towards the sides so you can see them once frozen). 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.
Remove popsicles from the freezer, remove lid and carefully pour a scant tablespoon of coconut milk into an even layer over the watermelon layer. Clean sides as necessary. Return to freezer, uncovered, and chill for 45 minutes.
Meanwhile, cut tops from the kiwi fruit and use a spoon to scoop out the flesh while leaving the skins. Transfer kiwi fruit into a blender along with 2 tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds. Chill kiwi fruit mixture for 30 minutes.
Remove popsicles from freezer and carefully pour about 1 tbsp kiwi fruit mixture over the coconut layer. Return to freezer and chill until popsicles are solid in about 2-3 hours.
To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don't let the water touch the kiwi portion at the top) then slowly pull from molds.
Recipe source: Cooking Classy