Triple Layer Golden Kiwi Popsicles

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Triple Layer Golden Kiwi Popsicles

Bright and sweet, sun-kissed golden kiwis get prepared three types of ways to create the ultimate summery kiwi popsicle. The top layer is a super creamy vanilla kiwi frozen yogurt type situation, while the second layer is a tart and refreshing golden kiwi and lemon sorbet. Finally, the last layer mixes my favorite creamy coconut pina colada along with golden kiwi puree to make a delicious kiwi colada!

Have you tried golden kiwis? They are the sweet, bright cousin of green kiwis. They have a mellow mango flavor with a perfect balance between sweet and tart. Did you know you can eat the peel of a golden kiwi too?

Have you tried golden kiwis? They are the sweet, bright cousin of green kiwis. They have a mellow mango flavor with a perfect balance between sweet and tart. Did you know you can eat the peel of a golden kiwi too?

Triple Layer Golden Kiwi Popsicles

  • Serving: 5-8 (Depends on your popsicle mold

Ingredients:

Lemon-lime Golden Kiwi Sorbet Layer

  • 3 large golden kiwis (about 1 1/2 cup, 300g) (I used Zespri’s because they are so sweet)

  • 1/2 lemon juiced (1 1/2 tablespoon, 25 g)

  • 1/2 lime juiced (1 tablespoon, 6 g)

  • 2 tablespoon maple syrup, (40g)

  • Hefty pinch of salt (about 1/8 teaspoon)

Vanilla Golden Kiwi Frozen Yogurt Layer

  • 1/4 cup of full fat vanilla Icelandic skyr or Greek yogurt (120g) (I use Icelandic Provision’s Krimi skyr)

  • 1 teaspoon golden syrup (7g)

  • 1/4 cup of the Lemon-lime golden kiwi mixture (65g)

Kiwi Colada Layer

  • 3/4 cup frozen pineapple (160g)

  • 1/2 lime juiced (1 tablespoon, 6g)

  • 1/2 cup full fat coconut cream (120g)

  • 1 tablespoon of full fat vanilla Icelandic skyr or Greek yogurt (15g)

  • 2 teaspoon good quality Rum (12g) I used Plantation Rum

  • 1 tablespoon maple syrup (10g)

  • 1 tablespoon golden syrup (10g) (I use Lyle’s golden syrup, if you don’t have it you can easily substitute maple syrup)

  • 2 tablespoons of the Lemon-lime golden kiwi mixture (27 g)

To Decorate

  • Peeled golden kiwi wedges (you’ll need about 1 kiwi)

  • Lemon zest

  • Lime zest

Equipment:

  • Popsicle Mold - I used this one but feel free to use whatever you like! This one makes about 6 popsicles.

    • You might have a little extra filling left over in some layers. Feel free to chill it and drink as a chef’s snack or freeze them as ice cubes and blend as a frozen drink for later!

Method:

Lemon-lime Golden Kiwi Sorbet Layer

  1. Peel your golden kiwis, and make sure to cut the ends off.

  2. Add peeled kiwi, lemon juice, lime juice, maple syrup and salt into your blender and blitz it until it super smooth and the seeds are no longer whole. The mixture should be a light beige color.

  3. Set aside in a bowl and rinse your blender.

Vanilla Golden Kiwi Frozen Yogurt Layer

  1. Combine the vanilla yogurt, golden syrup and the 1/4 cup of lemon-lime golden kiwi mixture with a spatula until smooth, set aside.

Kiwi Colada Layer

  1. Add frozen pineapple, lime juice, coconut cream, vanilla yogurt, rum, maple syrup, golden syrup and 2 tablespoons of the lemon-lime golden kiwi mixture to your blender and blitz until smooth and no pineapple chunks remain.

  2. Set aside in a bowl.

Assembly

  1. Gather all your popsicle layers and your popsicle mold as well.

  2. If you are using a flat popsicle mold like I have, arrange your kiwi wedges and insert your popsicles sticks as well.

  3. Prop your flat popsicle mold on a small 1 inch dish or level to help with layering. This helps the top layer stay on top.

  4. Pour about a tablespoon of the vanilla golden kiwi frozen yogurt layer at the very top of your mold. It will slide a bit but that’s okay. Place your popsicle mold in the freezer for at least 2 hours with the 1 inch dish underneath to help the mixture stay in place.

    • Note: If you aren’t fussed about distinct layers, go ahead and spoon the lemon lime kiwi sorbet layer and then the kiwi colada layer as well until the mold is 7/8’s full. The mixture will expand as it freezes so it is good to give it room.

    • Note: If you are using a top fill popsicle mold, you can pour your first layer of popsicle mixture and let it freeze. Cover the mold and insert your popsicle sticks.

  5. Once two hours have elapsed, your mixture should be sort of solid, you can scrape and adjust the top layer with your spoon to create a clean layer and then spoon the lemon lime golden kiwi sorbet mixture, follow the same step as above with the once inch level and the two hour freeze time.

    • Note: If you are using a top fill popsicle mold, you can now pour your second layer of popsicle mixture along with the kiwi wedges and let it freeze.

  6. Repeat step five again with the kiwi colada mixture. Make sure not to fill your mold more than 7/8’s way. The mixture will expand as it freezes.

    • Note: If you are using a top fill popsicle mold, you can now pour your third layer of popsicle mixture let it freeze.

  7. Once all the layers have been assembled, clean the edges of your popsicle mold and let it freeze for at least 12 hours.

  8. Once the popsicles are fully frozen, unmold them and eat them :)

  9. If you have any extra popsicles that you won’t be eating right away, store them in an airtight container in the freezer. It helps if you place a piece of wax paper between the popsicles to prevent sticking.