Combine coconut cream, vanilla essence and 3 teaspoons of sugar and mix thoroughly.
In a separate bowl combine 1/3 cup of caster sugar, mint and 3/4 cup water in a saucepan. Mix over over low heat until sugar dissolves. Once the sugar has dissolved, increase heat and let simmer until syrup thickens. Set aside and allow to cool for 20 minutes. Remove mint leaves. Reserve 2 tablespoons of the syrup to be used in step 5.
Blitz the syrup and watermelon in a food processor. Strain mixture through a sieve into a jug or container. Pour watermelon mixture evenly into your ten ice block moulds leaving enough room for the next two layers. Insert ice block sticks and place in the freezer for 2 hours.
Once your watermelon layer is frozen, pour coconut layer evenly into the moulds. Return to the freezer for 1.5 hours.
Blitz the 2 tablespoons of syrup you set aside in step 2 with kiwifruit in a food processor until smooth. Pour over the coconut layer and place in the freezer for 3 hours.