Simple and sweet homemade watermelon popsicles without the added sugar. Layers of fruit and coconut milk, and a sprinkling of chocolate chips, these popsicles will get devoured on a hot summer day. They're a vegan, plant-based, paleo and whole 30 friendly dessert!
Cut and cube watermelon. De-stem and cut strawberries into quarters. Using a food processor or blender, blend the 2 cups of watermelon and one cup of strawberries together until smooth. Pour mixture evenly into four popsicle molds, about ¾ of the way full.
Sprinkle chocolate chips evenly among the four molds. Using a popsicle stick gently push the chocolate chips into the molds, evenly distributing them. You can also use raisins.
Freeze for one hour or until set.
While the first later is freezing mix ¼ cup of coconut milk with 1 tsp maple syrup. Pour coconut milk evenly over the four molds after first layer has set, about 1 tbsp per mold.
Freeze for another hour or until set.
While the second layer is freezing, cut the outer layer of the kiwi off, and chop into small chunks. Blend with 2 tablespoons of coconut milk.
Once the coconut layer is set, pour the kiwi layer on top. Freeze for one additional hour or until set. Serve, and enjoy!
Make sure you allow enough time for each later to freeze completely before pouring the next later. This will help keep the layers clean.