These fun, frivolous icy treats are a great way to end a dinner party - but they're also a healthy treat for little ones. You can use the leftover watermelon pulp to flavour a smoothie or some coconut yoghurt.
300g seedless watermelon, chopped
1/2 tsp organic rosewater
400ml coconut cream
1 tbsp raw honey or maple syrup
1 tsp vanilla powder or pure organic vanilla extract
rose petals or mint leaves (optional)
1. Puree the watermelon in a blender until smooth and fluffy. Use a strainer to remove the pips. Add the rosewater to the pureed watermelon.
2. Fill the popsicles to the halfway mark with the watermelon-rose puree and and put them in the freezer. If you have rose petals or mint leaves, include them in this step. If you would like clear separation of the colour layers, freeze the watermelon-rose mixture for 1.5 to 2 hours, or until frozen. If you don't mind mixing them, you can add the coconut cream mixture now.
3. To make the coconut layer, combine the coconut cream, honey or maple syrup and vanilla powder and mix well. Pour the coconut mixture over the watermelon.
4. Place the popsicles in the freezer with a popsicle stick and freeze for 6 to 8 hours.
Tip: If you can find them, add one small handful of edible rose petals. If not available, use little pieces of mint. Five to six small leaves broken up will be a perfect addition.