It’s summertime here! Watermelon and Popsicles scream summer to me! Since I’m not all about the artificial colors, flavors, sugar, etc in store bought Popsicles I make my own. This recipe was born because I had a HUGE watermelon to cut up and no way my girls and I could eat the whole thing before it would go bad. True story too…my youngest had strep throat and the nurse in the ER tried giving her a “bomb pop” Popsicle. I politely refused and explained we only eat real food. She scoffed and replied “well she needs cold foods on her throat!” I kindly said back that I would make some when we got home. So that I did.
Watermelon seems to lose some of its flavor when frozen. By adding strawberries and coconut cream it added a nice pop of flavor and creaminess. The coconut also adds some fat to help offset the natural sugars in the fruit.
My girls and their non-Paleo cousins loved these! I think next time I may even change it up and use mixed frozen berries or whatever berries I have on hand. The watermelon gives them bulk and the high water content helps keep them hydrated on hot days.
DIRECTIONS & INGREDIENTS FOR POPSICLES
- 5-6 cups watermelon, seeded
- 4 cups hulled strawberries
- 1/2 cup coconut cream (the thick cream that separates from the water in a can of coconut milk)
If your blender is large enough, blend everything together. If not, work in batches. Pour into moulds and freeze. You’ll have extra mixture left, place in jars in the fridge. It will last a few days in the fridge until you can freeze. You can half the recipe if you’d like too.
This one couldn’t be any easier! My oldest LOVES these and swears they taste like candy. Now I can’t promise anything because we don’t eat candy in our house so her version of candy could be very different from another child’s. However, she loves them and asks for them as a special treat. My youngest doesn’t care for them as much but she also doesn’t like many dried fruits at all.
I cut the watermelon into strips about 1″X1/2″X4″ in size. Placed them on my dehydrator trays and turned the temp to 135° and let it go until they were completely dry. It took mine about 10 hours but I’d say keep an eye on it. When dried store in an airtight container.
If all else fails you can always just eat it straight from the rind and have a seed spitting contest against your kids 😉