Pour Watermelon and Mint coconut water into the six moulds, distributing evenly until they are each 2/3 full. Next, add ¼ teaspoon of chia seeds to each mould, stirring gently. Insert the popsicles sticks and freeze for three hours. After this time, remove the moulds from the freezer and add a 1-2cm layer of coconut yoghurt. If you are using popsicle sticks that have bases, loosen the whole ice pop and add the next layer in the gap at the top of the mould. Return to freezer for another 45 minutes. During this time, remove peels, seeds and white centres from the kiwi fruit and blitz green flesh in a blender until smooth. Add this layer on top of the frozen coconut yoghurt layer. Leave to freeze overnight or until fully frozen.