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four watermelon kiwi popsicles in ice in a hollowed watermelon half

Fresh Fruit Popsicles with Watermelon, Coconut Milk, and Kiwi

Course: Dessert, Snack
Cuisine: American
Keyword: low sugar popsicles, real fruit popsicles, watermelon popsicles
Prep Time: 30 minutes
freezing time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 10
Calories: 110kcal
Author: Cindy Rainey
These fresh fruit popsicles are as tasty as they are beautiful! Layered with watermelon, kiwi, and coconut milk, they are fun and easy to make, delicious, and even kid approved! Made with monk fruit sweetener for a lower calorie treat.
Print Recipe


  • popsicle mold
  • freezer
  • blender


  • cups watermelon cubed and seedless
  • 2 Tablespoons lemon juice
  • 4 Tablespoons granulated monk fruit divided - 2 T for the watermelon, 1 T for coconut milk, and 1 T for the kiwi
  • 2 Tablespoons chocolate chips
  • 1 cup coconut milk full fat
  • 6 kiwi peeled and roughly chopped


  • Juice one lemon. You will need two Tablespoons. Set it aside. Take out the seeds from your watermelon if it isn't seedless.
  • Add the seedless watermelon, lemon juice, and two Tablespoons of the monk fruit to a blender. Blend until well pureed.
  • Carefully pour the blended watermelon into ten popsicle molds. Fill each about two-thirds of the way full.
  • Add the chocolate chips to each mold. You might need to push down and place the chocolate chips with a popsicle stick. You only need a few chips in each popsicle to give the appearance of "seeds".
  • Place popsicle sticks in each mold. Depending on your mold, you might have a lid to help hold the popsicle sticks in place. See notes for a suggestion if you don't.
  • Place in the freezer on a level spot and freeze for 2-3 hours or until firm.
  • Once the watermelon layer is frozen, prepare the coconut milk later by whisking together the coconut milk and one Tablespoon of monk fruit.
  • Pour the coconut milk into each mold on top of the frozen watermelon.
  • Return to the freezer and freeze for one hour.
  • Prepare the kiwi layer by peeling the kiwis and roughly chopping them.
  • Put the peeled and chopped kiwi into a blender along with the one Tablespoon of monk fruit. If your kiwi is especially sweet, you might want to use less. Blend until the kiwi is pureed.
  • Remove the popsicles for the freezer and pour the kiwi layer on top.
  • Return to the freezer for one final hour.
  • When the popsicles are fully frozen remove from the freezer. You may need to run a little warm water on the outside of the mold to ease them out.


If you want to sub stevia for the monk fruit, sub in 1 teaspoon stevia for 1 Tablespoon monk fruit. You can find monk fruit in most grocery stores near the sugar or in the "health" food section. Or buy it on Amazon. 
This recipe calls for powdered monk fruit - not the liquid.
If vegan, look for chocolate chips without dairy. I can often find mine at the grocery store or on Amazon. In particular, I like these mini chips.
If your popsicle mold doesn't have a lid or other way to support the sticks then you can make your own by covering tightly with foil. You can then poke each stick through the foil and into the popsicle.


Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 283mg | Fiber: 2g | Sugar: 10g | Vitamin A: 357IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg