Chocolate-Covered Watermelon And Coconut Cheesecake Popsicles
What could be better on a hot day than someone handing you an ice-cold popsicle? Fruity and refreshing, these chocolate-covered popsicles are the most decadent way to cool down in the summer. Layers of 2 different kinds of watermelon and rich coconut cheesecake cream, coated in chocolate and covered with delicious toppings. These stand-out frozen treats put the ‘pop’ in popsicle!
Ingredients:
2 slices watermelon circular, 1-inch thick
2 slices yellow watermelon circular, 1-inch thick
1 cup coconut milk, chilled
1⅓ cups cream cheese
¾ cup powdered sugar
⅓ cup heavy cream
1 lemon, zested
2 limes, zested
1 tsp salt
2 lbs milk chocolate, melted
2 lbs white chocolate, melted
toasted coconut flakes
nuts for topping
1. Cut two 1-inch-thick slices each from the red and yellow watermelon, stack, trace and cut into 8-inch circles. Remove the rinds, place them between towels, and drain for at least 6 hours or overnight.
2. Whip the heavy cream, mix the cream cheese, coconut milk, powdered sugar, salt, lemon zest, and lime zest, fold in the whipped cream, and refrigerate for 1 hour.
3. Place one yellow watermelon slice on a plate, spread about ½ inch of coconut cheesecake cream, add a red slice, and repeat the layers, ending with watermelon on top, then chill for 1 hour.
4. Insert 12 evenly spaced wooden skewers through the layers and cut into even popsicle-like slices.
5. Melt milk and white chocolate separately in tall shot glasses, dip the popsicles, coat the milk chocolate ones with nut topping and the white chocolate ones with toasted coconut, and let them set for 5 minutes.
📌 RECIPE: https://www.scrumdiddlyumptious.com/w...
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