Chop the watermelon in half. Scoop out enough watermelon flesh to make 650g of watermelon juice.

Blend the watermelon in a blender or food processor.

Strain the juice from the watermelon bits directly into a pan using a strainer.

If you haven't strained the juice directly into a pan, transfer the watermelon juice to a pot or pan. Combine glutinous rice flour and lemon juice with the watermelon juice. Use a whisk to mix the mixture well.

Optionally, add red food coloring if desired.

Cook the mixture until it thickens slightly.

Pour the watermelon mixture into popsicle molds, filling them up to about 80% of the mold.

Freeze the popsicles overnight or until completely solid.

Once the watermelon layer is frozen, add a layer of yogurt on top of each popsicle. Return them to the freezer and freeze for about half an hour until the yogurt layer solidifies.

Blend the green kiwis. After the yogurt layer is solid, pour green kiwi juice on top to create the final layer. Do not overfill the last layer and make sure it does not touch the popsicle mold cover. In this way, it will be a lot easier to remove the popsicle from the mold.

Freeze the popsicles for about 3 hours until fully set.

When ready to serve, briefly dip the molds in water for about 10 seconds to loosen the popsicles. You can also run warm water on the popsicle molds to loosen it.

Gently remove the popsicles from the molds and place them on a serving plate. You can try wiggling it slightly to loosen the popsicles from the mold.

For a final decorative touch, melt your chosen chocolate and place it in a piping bag. Decorate the watermelon popsicles with dots of chocolate to create the seeds. Serve the watermelon popsicles right away and enjoy! These popsicles can last in the freezer for up to 3 months.