Adding salt to the watermelon naturally cuts through any bitter notes, making the sweetness stand out more
| Created by | Spinneys |
| Prep time | 20 minutes |
| Freezing Time | 4+ hours |
| Serves | 8 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 43 |
| Fat | 0.9g |
| Saturates | 0.6g |
| Protein | 1.1g |
| Carbs | 8.4g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Cooking Instructions
Download PDFCube the watermelon and place it in a blender along with the sea salt flakes. Blitz until smooth. Divide the watermelon mixture between 6 popsicle moulds, filling each to approx. 2⁄4 of the way. Cover the lids and insert the popsicle sticks. Freeze for 3 hours.
Once set, add a thin layer of the coconut yoghurt, filling ¼ of each mould. Return the moulds to the freezer for a further hour or until set.
Using a teaspoon, scoop the kiwi flesh out of its skin and place it in a blender. Blitz until smooth. Fill the popsicles to the top with the kiwi mixture. The popsicles should look like a watermelon with its rind. Return to the freezer for a further hour or overnight.
To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the sticks.
