White Chocolate-Watermelon Pops Recipe

Slices of watermelon never looked (or tasted) so good

As summer slowly comes to an end, we're trying to hold on to it as long as possible. The continued heat into September will definitely help, so we're still eating ripe watermelon to cool off. And we've developed this whimsical recipe, which uses lavender, white chocolate and toasted almonds, to upgrade those slices of watermelon.

It's the perfect fruit-on-a-stick treat to help you cool off, but make sure you pick a ripe watermelon to ensure ultimate refreshment. We dare you to have just one.

Cool off with our best frozen dessert recipes.

Recipe from the Tasting Table Test Kitchen

White Chocolate-Watermelon Pops
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Step up your watermelon slice game with these easy decorated pops.
Prep Time
Cook Time
to 10 servings
Total time: 20 minutes
  • One 5-pound watermelon, cut into 1½-inch rounds
  • Popsicle sticks, for serving
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon dried lavender
  • ½ cup white chocolate, melted
  • 2 tablespoons coconut oil
  • ½ cup sliced almonds, toasted
  1. Slice each watermelon round into 6 triangles and make a small horizontal slit in the center of the rind of each piece of watermelon. Stick a popsicle stick into each watermelon slice and lay out on a baking sheet.
  2. In a spice grinder, combine the sugar, salt and lavender, then grind until a fine powder is made. Season the watermelon slices liberally with the lavender sugar.
  3. In a small bowl, stir the melted white chocolate with the coconut oil until incorporated. Drizzle the chocolate over the watermelon slices, then top with toasted almonds.
  4. Refrigerate until the chocolate has set and the watermelon is cold, 30 minutes, then serve.
Calories per Serving 139
Total Fat 7.9 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Cholesterol 1.8 mg
Total Carbohydrates 16.9 g
Dietary Fiber 1.1 g
Total Sugars 14.3 g
Sodium 241.9 mg
Protein 2.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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