Combine coconut milk with watermelon water or pineapple juice and you have an incredibly healthy tropical treat! To make watermelon coconut ice cream popsicles simply make the ice cream recipe below and then layer your popsicles with (unfrozen) coconut milk ice cream- let it freeze, then add watermelon water – let it freeze, then add another layer of coconut milk ice cream. Place your sticks in the center and freeze the entire thing for about 2-3 hours. You may need to set them out to thaw for about 3-5 minutes before removing from the popsicle molds.
3 cups (canned) light coconut milk
3 tbsp. maple syrup
⅓ cup of sugar or xylitol
3 large egg yolks
Addition: Watermelon Juice Pureed or from WTRMLNWTR
In a large saucepan on low heat, whisk the coconut milk and maple syrup until warm. Add sugar, then whisk in the egg yolks. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.Remove from heat and put in a glass container. Let cool.Add to popsicle maker ⅓ coconut ice cream mixture. Let freeze. Then add ¼ water melon juice. Let freeze. Then add another layer of coconut ice cream mixture. Let freeze.Remove from Popsicle containers, dip in sprinkles serve and enjoy!