Adorable layered watermelon popsicles made with the healthiest ingredients possible! These watermelon popsicles are 100% natural, refined sugar-free, gluten-free, low carb, vegan, and absolutely delicious. A wonderful summer treat that kids and adults love!
One of my favorite things about summer is the summer fruit, and watermelon is always at the top of the list! I can eat watermelon in big amounts and never feel like I had too much. It’s healthy, refreshing and really tasty. And because I’m such a massive fan, I even make my own watermelon popsicles at home!
Watermelon Popsicles
These watermelon popsicles are nothing new on the internet, I’ve seen them all over Pinterest and started making them for the kids back in 2015. Many recipes call for sugar, but over the years we have adapted our own recipe that is completely natural and made with fresh fruit. So I thought it was time to finally share my version on the blog.
These popsicles are made of 3 layers:
- Watermelon layer
- Coconut yogurt layer
- Kiwi layer
The key to really delicious watermelon popsicles is to use the freshest fruit possible. The watermelon needs to be flavourful and sweet, and the kiwi shouldn’t taste too sour.
How to Make Watermelon Popsicles
First, you need to make sure that you have an easy to use popsicle mold. I recommend this silicone mold, as it’s so easy to use. Since it’s made from silicone, it makes popping the popsicles out really easy and you won’t need to run them under warm water to come out. I also really like the size of the molds, each is 100ml in capacity which makes it the perfect size for these watermelon ice lollies.
Wash the watermelon, get rid of the rind and cube it. Blend in a blender or a food processor until it’s liquid enough to go in the molds. This will be your first layer (the red layer), and you could also add strawberry or raspberry if you like).
Transfer in the molds and freeze for an hour, then take them out of the freezer and stick the wooden sticks. Put back in the freezer and wait until the watermelon is completely frozen.
Now comes the white layer. It can be coconut yogurt, soy yogurt or even milk yogurt. However, I stick to coconut yogurt as I found that it tastes the best and I make the popsicles vegan to suit everyone’s dietary needs in our family. Coconut milk (full fat from the can) also works great. Pour it over the watermelon layer, and let it freeze for an hour or so.
And finally, the green layer. My favorite thing to use for the green layer is definitely the kiwi, it’s naturally green and when the seeds are blended they give a lovely touch to the layer. The tangy taste also helps to balance out the flavors in the popsicles. So just peel some kiwis, blend them in a blender or a food processor and add your last layer, when it’s frozen the popsicles are ready!
Are Popsicles Healthy?
It really depends on how you make them. You could add all kinds of sugars, fats, flavors, and colorings and make them unhealthy. Or you could follow this recipe and make them 100% natural and healthy. You should also check out my strawberry watermelon smoothie, it’s super refreshing and nutritious!
If you’re looking for a sugary watermelon treat, make these watermelon cupcakes!
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Watermelon Popsicles
Ingredients
- 3 cups (450g) fresh watermelon cubed
- ¾ cup coconut yogurt
- 6 kiwis peeled
Instructions
- Wash the watermelon, get rid of the rind and cube it. Blend in a blender or a food processor until it’s liquid enough to go in the molds. Transfer in the molds and freeze for an hour, then take them out of the freezer and stick the wooden sticks. Put back in the freezer and wait until the watermelon is completely frozen.
- Add 1 tablespoon (or more) of coconut yogurt over the watermelon layer in each mold, and let it freeze for an hour or so.
- Blend the kiwi in a blender or a food processor and add your last layer over the coconut layer, when it's frozen the popsicles are ready!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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