Cube the watermelon and blend it in a blender or a food processor.
Transfer the watermelon pure to the molds and freeze for 3 hours. Pro-Tip: If your popsicle molds don't include a stick rack, freeze for one hour and a half and then take them out of the freezer and stick the wooden sticks in the watermelon popsicle. Put back the mold in the freezer and wait until the watermelon popsicle is completely frozen.
Add a thin layer of coconut yogurt over the watermelon popsicle and put back the mold in the freezer and let it freeze for an hour and a half.
Peel and cut the kiwi in cubes and blend it in a blender or a food processor.
Take the popsicles out of the freezer and add the last layer over the coconut yogurt layer and put the molds back in the freezer and let it freeze for at least one hour and a half or until completely frozen.
Your watermelon popsicles are ready when they are completely frozen! Enjoy!
Storage:To Store: Remove from the molds and store in individual resealable freezer-friendly bags. However, you can just keep them in their molds if planning to eat them within 5-7 days. To Freeze: Store your popsicles in freezer-friendly containers or stack them in a larger bag, but be sure to place wax paper in between each one. Popsicles can stay in the freezer for 2-3 months.Tips:
Use a seedless watermelon so you won't find any hard black seed pieces in your popsicles. If you use a watermelon with seeds, try to pick out as many of the seeds as you can. The small white seeds are fine to leave, but the black seeds won't blend very well.
For maximum natural sweetness, make sure you pick a good watermelon. It should feel heavy for its size and sound hollow when you tap it a few times. It should also have a yellow spot, which indicates it’s been sitting on the ground, ripening until sweet.
To release the popsicles from their molds, dip the bottoms into a bowl of warm water first to loosen their hold. Avoid using hot water as that may cause the popsicles to melt.