Kitchens with appliances and gadgets for everything tiny task bring to mind one thing — A&E’s Hoarders. Not to say all are appliances are bad, but unless you have unlimited shelf space, surely you don’t have any real need for an separate appliance for making hotdogs.
This week I broke that rule — but I’m not even ashamed.
I now own a popsicle mold.
But in defense of my new purchase, it seems like a perfect opportunity to make healthier version of the sugary store-bought treats, but also as a great way to use up leftover fresh squeezed juices and smoothies. (More on that in a coming post).
I had a giant watermelon already cut in my fridge, so I decided to start there. Watermelon is a perfect popsicle fruit since it has such high water content. It purees and freezes easily. In one bite, I became a believer. The sweet watermelon pairs perfectly with just the right amount of creamy coconut and tart kiwi.
Watermelon, Coconut, Kiwi Avocado Popsicles
- 3 cups of watermelon (seedless)
- 2-3 tbsp organic sugar
- 1/2 cup coconut milk (shake well)
- 1 kiwi
- 1/4 small avocado
- 1/4 cup water
- Add watermelon and sugar to blender. Puree. Skim off any foam and then using a funnel, pour into popsicle molds. (The link will take you to the one I have.) Fill each about 2/3 of the way. Add lid and slid sticks into holes. Freeze about 2 hours or until solid.
- Rinse funnel. Remove mold from freezer. Using funnel, carefully pour coconut milk on top of watermelon layer. Freeze for about 3 hours or until solid.
- Add kiwi, avocado and about 1/4 cup water (or coconut milk again is fine) to blender and puree until smooth. Remove mold from freezer. Rinse funnel and use to pour kiwi mixture on top of coconut layer. Freeze another 2-3 hours.
- To remove popsicles from mold, run bottom of mold under warm or hot water for 5-10 seconds. Slowly pull stick upwards.
- Enjoy on a hot day.
Adapted from Cooking Classy.