3 ½ cubed seedless watermelon

5 1/2 Tbsp granulated sugar, divided

1 Tbsp fresh lemon juice

1/2 cup canned coconut milk

6 medium kiwis

1. Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into popsicle molds filling each about 2/3 full. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours. 
2. During the last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes you want it to be a nice pourable consistency after chilling, not too thick. 
3. Remove popsicles from the freezer, remove the lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer. Return to freezer, uncovered, and chill 45 minutes. 
4. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to a blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine-mesh strainer into a bowl using a rubber spatula to remove seeds. Chill kiwi mixture 30 minutes. 
5. Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours. 
6. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from the mold.