Makes 12 servings
3½ cups (525 g) seedless watermelon, cubed
5½ tablespoons (70 g) granulated sugar, divided
1 tablespoon (15 ml) fresh lemon juice
½ cup (120 ml) cold canned coconut milk, well shaken
6 medium kiwi, chopped - about 13 ounces (350 g)
1 tablespoon (10 g) mini chocolate chips
Add watermelon, 2 tablespoons (25 g) granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 12 popsicles molds filling each about ⅔ full (try not to splash on sides, wipe off with a damp paper towel or q-tip).
Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Freeze for 1 hour and insert popsicles sticks.
Freeze another 2½ hours. During last 30 minutes of popsicles freezing, whisk together cold coconut milk with 1½ tablespoons sugar until sugar has dissolved. Remove popsicles from freezer, carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer. Clean sides as necessary. Return to freezer and chill 45 minutes.
Meanwhile, cut tops from kiwi and use a spoon to scoop flesh while leaving skins. Transfer kiwi to blender along with 2 tablespoons (25 g) granulated sugar. Pulse until well pureed. Chill kiwi mixture 30 minutes.
Remove popsicles from freezer and carefully pour about 1 tablespoon kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 - 3 hours.
To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don't let the water touch the kiwi portion at the top) then slowly pull from molds.