These will be a hit at your next pool party or backyard BBQ! So easy to make and you could substitute milk chocolate if you like. I sometimes sprinkle with coconut instead of salt!


Recipes + styling + photography by china squirrel

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SERVES 6

  1. Cut watermelon disk into wedges. Use a small, sharp knife to make a slit in the rind of each wedge, and insert a wooden stick into each slit.
  2. Use paper towel to pat watermelon flesh dry. Place onto a parchment-paper-covered tray.
  3. Melt chocolate in a heatproof bowl in a microwave in 20-second bursts, stirring after each until smooth.
  4. Combine chocolate and coconut oil together, then drizzle over watermelon wedges.
  5. Place wedges in the freezer for 10 to 15 minutes or until firm. Ice pops can stay in freezer for up to 2 days. Serve sprinkled with sea salt to taste.

TIP:

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These will be a hit at your next pool party or backyard BBQ! So easy to make and you could substitute milk chocolate if you like. I sometimes sprinkle with coconut instead of salt!
Photography by

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