Watermelon Kiwi Popsicles

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Fruit popsicles are a summer staple at our house. I usually stock the freezer in June with “all fruit” popsicles from the grocery store and we eat them daily. Last year, I got hooked on a couple of different kinds and then discovered that they weren’t as healthy as I had thought they were so this year I was a little cautious (fine, I was slow) on the popsicle stocking task. At the same time, as coincidence would have it, there is a major DIY popsicle trend going on in the food blogging world, is it possible that we are all having the same experience? 

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Popsicles are EVERYWHERE. If you follow food sites like I do, you are probably either sick to death of seeing popsicles, dying to make popsicles or already doing it, in which case- bravo to you! On Instagram alone, you can search the hashtag #popsicleweek and find over a thousand inspiring popsicle photos and ideas. I found this watermelon Popsicle idea on The Feed Feed, when I typed “popsicles” into the search bar. It was the first one that came up, among hundreds, but one look and I knew it was the one I wanted! (And it had nothing to do with the hunky shirtless guy @toplessbaker who made them.)

Watermelon Kiwi Popsicles | www.thetableofcontents.co

I had already planned to make a watermelon popsicle, at my daughter’s request, and we were planning to put some lemon or lime and fresh mint into them. I was merely doing research to add other ideas and links into this blog post.  These pops looked way too cute to resist and while on first glance they look complicated, trust me, they are super simple to make. There are three layers: one is watermelon and lemon juice, the second is sweetened coconut milk, and the third is kiwi, to which I added mint. Bonus: they look like a watermelon slice. They even have a couple mini chocolate chips in the watermelon layer, like “seeds”. (Note: If you are under 25, watermelon used to have seeds in the old days. True story.) Oh. Em. Gee. Adorable. I can’t even. But guess what? You can. 

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Here is a cool tip for cutting up watermelon that I learned from my mom: carve the rind off the watermelon first with a large sharp knife and then chop the flesh on a cutting board.  (see photo, above.) So easy! I prepared all of the liquid layers at once, to get that task out of the way, and stored them in the fridge while the freezer did it’s thing and I did other stuff. The first layer froze solid in about two hours, oddly the last layer seemed to take longest but it may have been my impatience in full-force. In the original recipe, sugar was added to the watermelon layer but watermelon is sweet enough to me, so I left it out. The great thing about this recipe is you can taste as you go and decide how much sweetening is needed, since the sweetness of fruits and individual taste varies so much. I added mint to the kiwi layer because it’s summer and lately I’m adding mint to everything. 

Watermelon Kiwi Popsicles | www.thetableofcontents.co

In the original recipe, Matt mentioned (he has a name, even though he is topless, c’mon ladies) being careful with the layers and something about a piping bag and right away I thought, “No way am I getting a piping bag into this job.” However, once I started I could see what he meant and then it came to me out of nowhere: the turkey baster I nearly threw away just days ago when cleaning out my utensil drawer! It was the perfect tool for sucking up the liquid layers and distributing into the molds without making a mess. For the watermelon part, I poured it through a funnel so that the juice would just fill the bottom of the mold without sloshing all over the place and it worked great. (The hardest part was finding where on earth I put the damn funnel in my kitchen.)

Watermelon Kiwi Popsicles | www.thetableofcontents.co

I did a little research on popsicle molds to determine which one I wanted. I like this Norpro one for a couple reasons. First, it is a classic shape and it uses wooden sticks, so no need to collect and wash anything once everyone eats their popsicles. (Like you have to do with the “drip-guard style”) Second, it got good reviews and I could order it, along with packs of 100 sticks, and have it by the weekend! And if you want to, you can too if you click here

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Another surprisingly great thing about this recipe is it made 19 popsicles! Pictured here are only a few, 8 because this was the first batch and two didn’t survive the shoot due to the heat and the deliciousness. To make multiple batches, place the unmolded pops on a baking sheet in the freezer, making sure they are very solid before storing them in a sealed bag or container, and make another batch with the mold. I had more watermelon juice than any other layer so we made a few straight watermelon pops, which I highly recommend, even if you don’t want to do all the layering. So simple and refreshing, I’ll definitely be making them regularly. 

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Watermelon Kiwi Popsicles | www.thetableofcontents.co

Let’s not stand around complaining about the heat, it’s only July. Let’s make some frozen treats. 

Watermelon Kiwi Popsicles
Serves 19
Prep Time
20 min
Cook Time
4 hr 30 min
Total Time
5 hr
Prep Time
20 min
Cook Time
4 hr 30 min
Total Time
5 hr
Ingredients
  1. 20 ounces Watermelon, rind removed, cut into pieces (about 1/3-1/2 small watermelon)
  2. 1 lemon, juiced
  3. Handful of miniature chocolate chips
  4. 6 oz unsweetened coconut milk
  5. 1-2 Tbsp sugar
  6. 5 kiwis, rind removed
  7. Generous handful of mint leaves
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Instructions
  1. Place the watermelon and lemon juice in a food processor. Process until liquified.
  2. Pour the watermelon juice, carefully through a funnel if possible, into popsicle molds, filling 3/4 full.
  3. Drop 4-5 chocolate chips into the watermelon mixture, place lid on mold and sticks into popsicles. Freeze for 2-3 hours, until firm.
  4. In the meantime, stir 1 tbsp sugar into coconut milk until dissolved and reserve.
  5. Place kiwi fruit and mint in the food processor and blend until smooth. Add 1/2 tbsp of sugar, or to taste, depending on the sweetness of your kiwi. Strain through a fine mesh sieve to remove most seeds. Reserve mixture.
  6. When watermelon pops are firm, remove mold from freezer and add a layer of coconut milk mixture to the top of the watermelon layer. (A turkey baster is perfect for this task.) Return to freezer until firm. 1 hour.
  7. Repeat the layering with the kiwi mixture and freeze until all layers are firm. 1 hour.
  8. To demold the popsicles, run warm tap water over the outside of the mold for about 20s. Gently pull the popsicle sticks and they should pop out! If not, just run them under the water for slightly longer.
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Adapted from Topless Baker
Adapted from Topless Baker
The Table of Contents http://www.thetableofcontents.co/
 

  1. Cathy
    July 12, 2017

    I can’t wait to try these!! Thanks for the great tips!!

    • jennypakradooni@verizon.net
      July 14, 2017

      Thanks, Cathy! I hope you like them! 🙂

  2. Beth
    July 12, 2017

    Yummmmmm! As always beautiful picture and sweet Ali!

    • jennypakradooni@verizon.net
      July 14, 2017

      Thanks, Beth! 🙂 xoxo

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