Description

Colorful homemade popsicles with watermelon, mint, and coconut. These treats are delicious, yet low in carbs. The perfect way to cool off in the summer!

Ingredients

Scale

Watermelon layer

3 cups seedless watermelon, rind removed and roughly chopped
1/2 cup raspberries
2–3– tablespoons organic cane sugar
2 tablespoons freshly squeezed lime juice

Coconut layer

1/3 cup coconut milk (from a can)

Mint layer

1/4 cup fresh mint leaves
1 kiwi, peeled
1 tablespoon freshly squeezed lime juice
1 tablespoon organic cane sugar

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Instructions

Note: we recommend setting a timer for each of the below freezing steps. If the popsicles are allowed to set too hard, you won’t be able to add the popsicle sticks at the end.

Add all ‘watermelon layer’ ingredients into a food processor or high powdered blender. Blend until fruit is liquified and sugar has dissolved.
Fill 10 popsicle molds 3/4 way of the way up with watermelon mixture. Place in the freezer for 1 hour to freeze a little before adding the coconut layer.
Carefully pour coconut milk on top of the watermelon layer. Return to the freezer for another 1 hour to freeze a little before adding the mint layer.
Add mint, kiwi, lime juice and cane sugar to a food processor or high powered blender. Blend until ingredients have become liquified.
Fill popsicle molds with mint mixture. Insert wooden sticks and freeze for at least six hours. Enjoy!