Order my latest cookbook today! 
Disclosure: This post may contain affiliate links. Please see our privacy policy.
My watermelon yogurt clusters are a delicious frozen treat based on the viral berry yogurt clusters recipe. Just stir chopped watermelon into creamy Greek yogurt, scoop onto parchment, and freeze until firm. To finish, dip each cluster in melted chocolate for a crisp shell and juicy center. The result is a sweet treat that’s perfect for staying refreshed and hydrated all summer long.
🛒 Watermelon Yogurt Clusters Recipe Ingredients
- 1½ cups chopped seedless watermelon
- 1 cup vanilla Greek yogurt
- Red food coloring gel (optional)
- ½ cup mini chocolate chips
And for the chocolate coating:
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil
Grab the printable recipe card below.
I added a touch of gel food coloring to give these a watermelon-pink look, but it’s completely optional. You can swap the regular chocolate chips for white chocolate if you prefer. This snack is all about the chocolate, so don’t skip it!
For a flavor twist, try a sprinkle of chili lime seasoning for a little heat, or add fresh mint for a cooler vibe.
You’ll also need a sharp knife, parchment or freezer paper, and a large baking sheet to pull this together.
🍉 How to Make Watermelon Yogurt Clusters
Chop the watermelon, then stir the fruit, yogurt, food coloring (if using), and mini chocolate chips together. Drop ¼ cup scoops of this mixture on a parchment-lined baking sheet and freeze until firm. (I froze the clusters overnight.)
Melt the milk chocolate chips and coconut oil in a microwave on high in 30 second increments, stirring when you check on it, until melted.
Spread a thin layer of melted chocolate over each frozen cluster. (You may want to melt extra chocolate if the clusters are spread out.) Freeze again until the chocolate hardens, about 30–60 minutes. Enjoy!
Tip: These melt fast in warm weather, so serve straight from the freezer.
Watermelon Yogurt Bites
For a bite-sized version, blend the watermelon and yogurt until smooth, stir in mini chocolate chips, and freeze in silicone ice cube trays. Once frozen, dip one end in green-tinted melted white chocolate and freeze again. You’ll get about 20 portion-controlled treats. 
Storage
Store fully frozen clusters in the freezer in freezer bags with the air pressed out. They’ll keep for months, ready whenever you need a cool, chocolatey treat.
Watch How to Make It!
Watermelon Yogurt Clusters Recipe
Ingredients
- 1½ cups chopped seedless watermelon
- 1 cup vanilla Greek yogurt
- red food coloring gel (optional)
- ½ cup mini chocolate chips
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Chop the watermelon, then stir the fruit, yogurt, food coloring (if using), and mini chocolate chips together. Drop ¼ cup scoops of this mixture on a parchment-lined baking sheet and freeze until firm. (I froze the clusters overnight.)
- Melt the milk chocolate chips and coconut oil in a microwave on high in 30 second increments, stirring when you check on it, until melted.
- Spread a thin layer of melted chocolate over each frozen cluster. (You may want to melt extra chocolate if the clusters are spread out.) Freeze again until the chocolate hardens, about 30–60 minutes. Enjoy! Tip: These melt fast in warm weather, so serve straight from the freezer.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Watermelon sometimes gets a bad rap for its sugar content, but it can absolutely fit into a balanced diet when enjoyed in moderation. Remember that you’re not just getting sugar, those natural sugars come bundled with water, nutrients (such as lycopene and vitamin C), and other components of the whole fruit. This recipe also includes Greek yogurt, which adds protein along with nutrients like calcium and riboflavin. That said, the chocolate does contribute quite a bit of added sugar, so this is one of those delicious treats that’s best enjoyed mindfully. To make these vegan, simply substitute the yogurt and chocolate chips with your favorite vegan versions. Use a Greek-style plant-based yogurt for the best results. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
Save This Recipe!
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
👩🍳 Watermelon Recipes
Join our community! Subscribe for all of the latest and greatest recipes, and follow me on Facebook, Pinterest, Instagram, and YouTube!
Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Thank you so much for sharing this easy summer treat! My kids love popsicles, and I really enjoy making healthy versions for them. Can’t wait to try it! Girls will be excited about the color too 🙂
What kind of mint do you grow?
I love Mojito Mint. That one is my favorite for now!
You know, I have no idea what type of mint it is! I inherited my original mint plants from someone else. I’m going to have to see if I can figure it out.
I hope your kids love these. My son came home from the beach yesterday and ate like four of them. haha Thank you for dropping in!
Watermelon and mint sounds like a great combination! Mint is under appreciated as an herb but it’s really quite versatile. Even without popsicle molds, this recipe sounds like it would make a fantastic granita. Thanks for posting!
Thank you! BTW your latest recipe video was *very* well done! I think your site ate my comment again, but I wanted to say it was a smart move to wear gloves when making kimchi. I have learned this from past mistakes. lol
As you mention, Summer, these would be most welcome any time of year, but now, amidst what’s become a season of “dog days”…perfect!
Thanks too for recommending the silicone molds. I already have molds, but they’re hard plastic, a set my mother sent. She, in turn, acquired them all the way back in the 70s. They even may have been a wedding gift.
They’re far from being user-friendly, which explains why I haven’t used them in years. However, with the newer silicone molds, and with your delectable example to inspire, popsicle-making I’ll go!
No problem! I still use my old molds on occasion but they can be so frustrating! I’ve had to partially melt some pops in order to release them. (Kind of defeats the purpose of freezing them in the first place, eh? lol)