• Make sure you have popsicle molds and a blender or food processor to make this recipe. My popsicle molds have ¼ cup capacity per mold, so ~2 ½ cups total.

For the red layer:

• First, add 4 cups of watermelon to a food processor or blender. Blend until they are completely pureed.

  Use a funnel to pour the pureed watermelon evenly between the 10 popsicle molds.
  4 cups watermelon
• Add a few tiny blueberries to each mold. Stir them in gently with a popsicle stick.
  ½ cup small wild blueberries
• Add the popsicle mold cover, and then insert the popsicle sticks making sure to leave room for a handle ~1 inch. .
• Freeze 1-2 hours to set the layer to set before adding the next layer. This makes sure the layers don't blend together and they look more like mini watermelon slices on a stick.

For the white layer:

• Add 2 teaspoons of coconut milk to each popsicle mold. Gently spread to evenly cover the watermelon layer.
  ½ cup full fat coconut milk
• Freeze for 30 minutes - 1 hour to set.

For the green layer:

• Puree 3 peeled kiwi in your food processor.
  3 kiwi, peeled
• Divide the pureed kiwi between the popsicle molds (is 1-2 teaspoons per mold).
• Freeze for at least 8 hours, but you will have better results if you let them freeze overnight.