Sometimes a cool, refreshing popsicle just hits the spot and making them at home is a terrific (and easy!) way to capture the sun-ripened sweetness of summer in a crowd-pleasing treat. This recipe combines mashed watermelon, lime juice and coconut milk with natural sweetener like honey or maple syrup in a delightfully tropical and hydrating frozen dessert.
Did you know watermelons grow in Pennsylvania? Quite well, actually. They like lots of sun and sandy, light soil and take roughly three months to fully ripen. Look for them at farmers markets, roadside stands and through PA’s charitable food network in the late summer months!
Watermelon Coconut Popsicles
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 310 min |
Ingredients
- 3 cups ripe watermelon, peeled and cut into 1-inch pieces
- 1 lime, juiced, or 1 tablespoon lime juice
- 1 1/2 cups unsweetened coconut milk
- 2 tablespoons honey or maple syrup
Method
- In a large bowl, mash watermelon and lime juice together until watermelon is very finely broken down.
- Pour watermelon mixture into popsicle mold or ice cube tray, filling halfway. Insert popsicle sticks into the mold or tray. (If using an ice cube tray, cover the top with aluminum foil to help support the popsicle sticks.) Place in freezer for 2 hours, or until watermelon mixture is solid.
- Combine coconut milk and honey in a small bowl. Pour coconut mixture evenly over watermelon mixture. Continue to freeze until solid, about 3 hours.
- To remove, run lukewarm water over popsicle mold or ice tray to help loosen the pops.
- Photo and recipe: Dish Works
