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Thai Watermelon, Lime and Coconut Popsicles

Menu PartDessert
Cuisine TypeAsian
Thai Watermelon, Lime and Coconut Popsicles

Chef Rebecca Peizer

Culinary Institute of America

St. Helena, Calif.

Chef Rebecca Peizer upscales a kids favorite by giving watermelon popsicles a Thai accent. Although kaffir lime leaves, Thai bird chiles and ginger add a level of sophistication, this icy treat is easy to make and can be prepped ahead to have on hand.


2 kaffir lime leaves

1 Thai bird chili

2/3 cup sugar

2 tbsp. shredded sweetened coconut

1 tbsp. peeled and finely grated ginger

3½ cups watermelon juice, strained

1 tbsp. lime juice

½ tsp. vanilla extract

2 tbsp. white rum, optional


  1. Muddle kaffir lime leaves and chili with the sugar in a mortar and pestle until crushed and fragrant. Remove the leaves and chilies and reserve sugar for popsicle base mixture.
  2. In bowl, toss the reserved sugar with coconut and ginger. Add watermelon juice, lime juice and vanilla; stir until sugar dissolves. Add rum if using, and mix well.
  3. Fill popsicle molds with watermelon mixture and place in freezer until completely frozen, preferably overnight.
  4. To unmold, remove popsicles from freezer and let stand at room temperature 5 to 10 minutes, or quickly dip in warm water.

Photo courtesy of National Watermelon Board

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