The City Magazine Since 1975

Watermelon-Raspberry Pineapple-Cream Popsicle with Toasted Coconut

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For the watermelon-raspberry mixture:
1 cup water
2/3 cup sugar
1/4 tsp. kosher salt
4 1/2 cups diced seedless watermelon
1/2 cup raspberries
3 tsp. fresh lemon juice
Zest of 1 lime

For the pineapple-cream mixture:
1 cup diced golden pineapple
1/4 cup sugar
1/8 tsp. kosher salt
1/3 cup heavy whipping cream
Zest of 1/2 lime
5 oz. plain Greek yogurt

1 cup shredded coconut



For the watermelon-raspberry mixture:

Combine the water, sugar, and salt in a saucepan and bring to a simmer. Remove from the heat and cool syrup to room temperature. Working in batches, put the watermelon, raspberries, lemon juice, lime zest, and syrup in a blender and blend until liquefi ed. Strain the mixture through a fi ne mesh strainer. Refrigerate until chilled.

For the pineapple cream mixture: 

Combine the pineapple, sugar, and salt in a saucepan. Cook on medium heat, stirring occasionally, for about five minutes, until sugar and salt have completely dissolved. Transfer into a medium bowl and cool to room temperature.

Whip the cream to medium peaks. Add the lime zest to the cooled pineapple mixture. Fold in the yogurt, then fold in the whipped cream. The mixture should be smooth and creamy.

For the coconut:

Preheat oven to 350°F. Spread coconut out on a baking sheet and bake until lightly toasted, about five minutes. Allow coconut to cool completely. Store in a tightly sealed container.

To make layered pops, begin by filling the bottom of the molds with either the watermelon mixture or the pineapple cream. Freeze this before pouring in the next layer of the other flavor. Repeat. When ready to serve, place the toasted coconut in a bowl. Unmold the popsicles and sprinkle them in coconut. Serve.