When you wish to cool down this summer and want less sugar and more fruit in your popsicles, make these beautiful and tasty watermelon popsicles.
3-1/2cupscubed seedless watermelon
5-1/2tablespoonsagavedivided (or sugar or sugar-free substitute)
1/2cupcanned coconut milkshaken
3medium kiwipeeled and cubed (3.5 ounces)
1small to medium avocadopitted and peeled
1teaspoonagave syrup(or honey or Lyle's golden syrup)
1tablespoonmini chocolate chips
Add watermelon and 2 tablespoons agave syrup to a blender and puree. Remove any foam and discard. Pour the watermelon mixture into 10 popsicle molds, filling about two-thirds full. Clean up any spills on the sides of the inside of the molds.
Distribute the chocolate chips over the tops and push them down into the mold, leaving a few on the sides so that they will be visible once frozen.
Cover the molds with the lid and insert the popsicles sticks. Freeze until the first layer cannot be penetrated with additional liquid, about 4 hours.
While the first layer freezes, microwave the coconut milk for a few seconds if the fat is solid. Whisk together the coconut milk and 1-1/2 tablespoons of agave or sugar. Then, chill until ready to use.
Remove the popsicle molds from the freezer, remove the lid, and pour a little less than a tablespoon of the coconut milk mixture on top. Smooth out the top and replace the lid. Wipe the inside sides for even layers. Freeze for about 1 hour.
While the coconut layer freezes, in your blender, puree together the kiwi, avocado, and remaining 2 tablespoons of agave syrup. Strain through a fine mesh strainer and discard any seeds or fibers. Refrigerate until cold.
Remove the popsicles from the freezer and pour about 1 tablespoon of avocado-kiwi mixture over the coconut layer. Freeze for about 3 hours or until popsicles are frozen solid.
When ready to serve, remove the molds from the freezer and run the ones that you wish to unmold under running warm water. Rock loose and remove a popsicle.