Summer time in our house means lots of frozen desserts. We also eat a lot of watermelon in the summer months, since it is so plentiful, so I wanted a dessert that combined both into one sweet treat. They watermelon kiwi pops look like summer and have a fresh fruit taste in a frozen form.Making popsicles at home is a fun and inexpensive way to beat the heat.  Plus, you know exactly what is going to go into them.

Making these watermelon kiwi pops.

Using seasonal fruit is such a good idea for recipes.  Food that is available right now is super sweet and that means that I can get away with adding less sugar to the recipe. This makes them more healthy and also saves on calories.

The two fruits that I am using for these popsicles are just calling out to be made into something watermelony. Just look at the colors! I used a seedless watermelon since eating melon seeds is not my idea of a fun Popsicle experience. My mini chocolate chips will round out the look just fine in a much more tasty way!

Coconut milk, coconut sugar, and dark chocolate chips, plus a tart lemon finish off my ingredient list. 

These frozen pops are made in two steps. First, add your kiwi fruit to the food processor and pulse it until it is a thick consistency.  Don’t pulse too much or it will turn into a liquid.  You want some body to the first layer so it doesn’t have to freeze too long. 

Add the kiwi fruit into the Popsicle molds. I filled 10 molds with the fruit.  Tap down the molds so the fruit is even and lightly wipe the insides of the top part of the molds so that there is no fruit on it. Then place the molds in the freezer for about an hour to let the first layer thicken. I used the base of my Popsicle molds but not the tops, since I will be making layers and don’t want to freeze the tops into the kiwi mixture.  Craft sticks worked just fine for this recipe!

Now that the look of the rind is freezing, we’ll move on to the watermelon fruit part. Place everything except for the chocolate chips in the cleaned food processor and pulse again till you get a thick consistency.  It’s such a pretty color and the coconut milk will make the frozen pops more creamy!

Pour into the frozen molds about 3/4 full. TIP:  Put the mixture into a measuring cup with a spout or use a funnel.  Food processor bowls do NOT pour well!!  Add the chocolate chips to the the molds and gently tamp down close to the edge of the mold so that they will look like seeds throughout the popsicles. Normally you have to wait for a while to add the Popsicle sticks but the base holds them well since it is partly frozen. Aren’t they pretty already?

Into the freezer again to freeze for 3-4 hours.

I got 10 watermelon kiwi pops out of this recipe, with each one working out to about 100 calories each using full fat coconut milk.

Tasting time!

I love the flavor of these watermelon kiwi pops. They are lightly sweet with a slight crunch from the chocolate chip. The watermelon flavor comes through well and the extra layer of kiwi fruit is a nice sweet surprise.

Watermelon is just about one of the most refreshing summer time fruits and using it in popsicles is a fun way to enjoy it.  They are easy to prepare the night before you plan to have guests over the next day and the kids will just devour them.

These pops are Paleo, Gluten free and dairy free which makes them perfect for any clean eating diet.  Enjoy!

 

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