This is the perfect summer treat–sweet AND refreshing.
This recipe is inspired by Goodful–my sister-in-law sent me the recipe video and I’m so glad she did! I think this will become my new summer tradition.
I also FINALLY made coconut whipped cream properly. I think I’ve tried twice now where I just couldn’t get it to “whip”–but doggone it I’ve done it! And I’m going to share with you just how I did (it’s sooo much easier than I thought).
Watermelon Dessert “Pizza”
First you need a watermelon. I *think* they’re ripe when there’s a yellow patch on the side? Any watermelon connoisseur out there want to correct me?
So. You slice your melon into 1/2 – 1 inch thick disks. Like so:
Refrigerate the sliced watermelon to keep them cool until you’re ready to assemble your “pizzas.”
Coconut Whipped Cream
To make the coconut whipped cream, you’ll need one 15 ounce can of coconut cream. Make sure it’s cream, not coconut milk. You can use milk if it’s full fat, but you won’t have as much cream from it. Place the can in the refrigerator for at least 8 hours or overnight. One hour before making, place your metal mixing bowl and beaters in the freezer.
When ready, open the can and scoop out the cream into your mixing bowl.
Make sure to only scoop the cream. There will be liquid in the bottom that you can save for something else (maybe add to a smoothie?) but you will not need it for this recipe. Now beat the coconut cream for 5-7 minutes. Start on medium speed and then move up to high speed. You want stiff peaks. Confession: I was impatient and didn’t beat until stiff peaks. Then add in some sugar and vanilla extract if you’d like. It also tastes great plain but I added 1/2 teaspoon of sugar and 1/4 teaspoon of vanilla extract. Beat for an additional minute if adding sugar and vanilla extract.
Now assemble your pizza! Spread some whipped coconut cream on a slice of watermelon. Slice up your preferred fruit, and top the watermelon pizza. Then sprinkle your choice of granola and coconut shavings on top.
Since it is the Fourth of July, I made a patriotic one.
The coconut cream can last up to two weeks in the refrigerator. I think it would be delicious added to coffee. Can you imagine swirling into a hot cup of joe? Mmmmm…
Let me know if you try it! Happy Fourth!