|Total Time||4.5 hrs (for freezing)|
190ml soy milk (alternatives: cow’s milk or almond milk)
50grams chia seeds
1 tablespoon honey/ agave syrup
3 kiwi fruits
800g watermelon (no skin)
In a bowl stir together coconut milk soy milk, chia seeds and honey and set aside.
Peel and slice kiwi fruit into ring shapes approximately 2mm thick.
Take the Popsicle moulds and press the kiwi fruit to the side of the moulds, 2 in each mould.
Cut the watermelon into cubes and place in the food processor. Blitz to create a juice.
Stir the chia milk mix occasionally while doing these other processors.
Take the moulds and while holding the kiwi fruit again the sides with a chopstick or knife pour in the coconut chia mixture.
Fill the popsicles 3/4 full. With the ¼ left fill with the watermelon juice, this should float nicely on top but if some seeps through don’t be worried.
Place the sticks in the middle of the popsicles and allow to freeze for at least 4 hours or until the popsicles are solid.