Watermelon Popsicles

Ingredients

• 19 oz cubed seedless watermelon
• 5 1/2 Tbsp granulated sugar, divided
• 1 Tbsp fresh lemon juice
• 1/2 cup canned coconut milk, well shaken
• 13 oz kiwi
• 1 Tbsp mini chocolate chips

Directions

1. Place the watermelon, 2 Tbsp granulated sugar, and lemon juice in a blender, then puree until smooth. Spoon off the foam from the top, then pour the mixture carefully into 10 popsicle molds, filling each one about 2/3 full. Try to avoid splashing the inside walls; guiding the puree down the outer edge of each mold helps, and you can clean up that area afterward with a damp paper towel or q-tip. Scatter the chocolate chips over the surface, then use a popsicle stick to nudge them down into the puree, aiming them toward the sides so they’ll show once frozen. Wipe the molds as needed, cover with the lid, and add the popsicle sticks. Freeze for 3 1/2 hours. During the last 30 minutes of that freezing time, whisk the coconut milk with 1 1/2 Tbsp sugar until the sugar dissolves, then chill for 30 minutes. It should still pour easily after chilling, not become too thick; if needed, stir in 1 – 2 Tbsp cold water to loosen it. Chilling matters because a warm layer can soften the watermelon when you pour it in.
2. Take the popsicles out of the freezer, lift off the lid, and gently add a scant tablespoon of coconut milk over the watermelon in each mold, making an even layer. As before, pouring along the outside edge is the tidiest way to do it, then wipe away any smears. Put the molds back in the freezer without the lid and chill for 45 minutes. While that layer sets, trim the tops from the kiwi, then scoop out the fruit with a spoon, leaving the peels behind. Add the kiwi and 2 Tbsp granulated sugar to the blender and pulse until smooth. Press the puree through a fine mesh strainer into a bowl with a rubber spatula to get rid of the seeds. If desired, stir in just a tiny bit of blue gel coloring at this point for a greener shade. Chill the kiwi mixture for 30 minutes.
3. Pull the molds from the freezer and carefully spoon about 1 Tbsp kiwi mixture over the coconut layer in each one. Return them to the freezer and chill until firm, about 2 – 3 hours.
4. To release the popsicles, tip the tray on its side and hold the plastic molds under warm water for several seconds, keeping the water away from the kiwi layer at the top. Ease the popsicles out slowly.