Watermelon & coconut ice popsicles
Watermelon and coconut are a dream combo in this refreshing, high summer treat of a popsicle. Makes 6-8 popsicles depending on mould size. Use almost any soft fruit, peaches or plums even if you don’t find watermelon. Some fruits pulp up to give a thicker popsicle.
Recipe type: Ice Creams & Chilled Desserts
Cuisine: International
Serves: 6-8
  • 250g watermelonprint button transparent
  • 80g caster sugar
  • 400g tin of coconut milk
  • 50g desiccated coconut
  • zest of a green lemon or a lime
  • 60g icing sugar
  • 1 tbsp cornstarch / cornflour
  1. Carve watermelon out of its skin, chop into cubes and mash up with a potato masher or fork. Sieve the mashed watermelon to remove the pips getting as much of the flesh through as possible. Stir in the caster sugar.
  2. Place the icing sugar and cornstarch in a medium saucepan and whisk the coconut milk in gradually, making sure all dry lumps are dissolved. Heat the mixture over a medium heat, stirring continuously until the mix thickens up. Remove from the heat, add the desiccated coconut and lemon or lime zest and allow to cool, whisking occasionally to prevent a skin forming.
  3. If making 3 stripes in the popsicle, divide the watermelon liquid into two parts and stir in well around 6 tbsps of the cooled coconut to one part of the watermelon liquid so it’s a light pink. Add only around 2-3 tablespoons of coconut mix to the other part of watermelon so it remains a deeper pink but slightly creamy. This is a rough guide so work out how light or dark, creamy or fruit juicy you wish your popsicle.
  4. To make up the popsicles, place some on the light pink watermelon mix in the bottom of each mould. Place in the freezer for around ¾ hr, then pop in the lolly stick (I used little forks as had no sticks, so be inventive). Add the next layer of deep pink watermelon liquid and continue to freeze for around 2 hours. Finally, add the pure coconut mix and continue to freeze, ideally overnight.
  5. To serve, dunk moulds briefly in hot water to loosen the popsicles. To posh them up for parties (kids’ or adults’) serve on a bed of ice cubes with more lemon zest, dried coconut and watermelon slices.
Recipe by The Red Bistro at http://theredbistro.com/2013/07/22/watermelon-coconut-popsicles-ice-lollies/