It’s been HOT. So hot. Unbelievably hot. Unbearably hot. I wouldn’t mind the heat if it wasn’t so humid too. That’s what I get for making Northern VA home. I shouldn’t be complaining though, it didn’t start warming up around here until mid-June. Then, inexplicably, we went from 60 F to 95 F seemingly overnight. Also, I shouldn’t be shocked. It is what it is, I guess. I’ll be complaining about the heat and humidity every year, every time we hit a heat wave. You can count on it.
The only thing we can do to beat the heat is stay indoors, where it’s nice and air-conditioned and snack on some No Added Sugar (as long as you don’t add the ganache) Watermelon Coconut Popsicles.
Did I mention that I’ve been eating watermelon for weeks? It turns out, that one whole watermelon is just too much for one person. That’s why I usually pick up one quarter of a watermelon (in the fridges by the salad). Unfortunately, they were out when I went last. So here I was, one woman, with one massive watermelon. After I had the fresh fruit for about a week, I had to start getting creative. I started with Orange blossom Watermelon Lemonade (that recipe will be making its way onto the blog soon) and made my way to No Added Sugar Watermelon Coconut Popsicles, and still has watermelon to spare. Note to self; unless you’re feeding an army, don’t buy a whole watermelon.
Ingredients
- 1 Cup Fresh Watermelon, cubed
- ½ cup Unsweetened Coconut Milk
- Optional White Chocolate Ganache:
- 1 cup white chocolate chips
- ¼ cup heavy whipping cream
Instructions
- In a large bowl, pour unsweetened coconut milk over watermelon cubes
- Using an immersion blender, blend together the watermelon and coconut milk until smooth, and there are no lumps
- Pour the mixture into an 8-popsicle popsicle mold
- Freeze uncovered for 30 minutes
- Carefully add the popsicle sticks into the middle of each mold and continue freezing until you’re ready to eat them (at least 2 hours)
- To remove the popsicles from the molds, simply run lukewarm water over the molds and wiggle out using the sticks
- Optional Ganache: Heat white chocolate chips in a microwave-safe bowl for 30 seconds at a time, stirring between each 30 seconds, until melted. Add in the heavy whipping cream and stir until smooth and combined. Dip each popsicle into the chocolate and place back in the freezer until hardened.
