Watermelon Kiwi Lime Pops
4.5(849 ratings)These are a bit of a party trick: pink watermelon for the flesh, a thin strip of pale coconut for the rind, and bright green kiwi for the skin. Lime runs through every layer to keep the flavours sharp. They look wonderful on a marble board surrounded by tropical fruit and disappear very quickly.
- Hands-on
- 30 min
- Freeze
- 5 hr
- Total
- 5 hr 30 min
- Serves
- 8
- Level
- Challenging
Method
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Step 1: Blend the watermelon with 2 tablespoons of lime juice and 1 tablespoon of nectar, strain, then stir in the chia seeds. Fill each mould halfway and freeze for 45 minutes.
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Step 2: Blend the coconut meat with the coconut water until smooth. Spoon a thin layer over the set watermelon and freeze for 30 minutes.
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Step 3: Blend the kiwis briefly with the remaining lime juice and nectar, keeping the seeds intact, then pour this over the coconut to fill the moulds.
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Step 4: Insert the sticks once the kiwi is slightly slushy, after about 20 minutes, then freeze for at least four more hours until solid.
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Step 5: Unmould with warm water and arrange on a board with lime halves, mango cheeks and watermelon wedges.
Same technique, different aisle
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