Rinse the watermelon under cool water and pat dry. Using a large, sharp chef’s knife, slice off both ends of the watermelon then stand up on one cut end. Slice vertically from the top down towards the cutting board to remove the rind. Rotate the melon and continue until all the rind has been removed. Go back and trim away any remaining white. Cut the watermelon into chunks.

In a blender or food processor combine watermelon chunks, sugar, heavy cream, and lemon juice: blend until smooth. Transfer to 10 frozen pop molds until each is about 2/3 full.

Sprinkle chocolate chips over each pop, pushing down to submerge. Add sticks to the center of each mold. Freeze for 3 hours.

Remove the pops from the freezer. Carefully pour about 1 tablespoon of coconut milk over each pop. Return to the freezer for about 1 hour.

Meanwhile, peel and slice the kiwis. In a blender or food processor pulse kiwis into a puree. Pour the kiwi puree over each pop filling to the top. Return to the freezer for 2-3 hours or overnight.