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watermelon dessert pizza with coconut whipped cream

Watermelon Dessert "Pizza"

This vegan watermelon dessert pizza is the perfect summer treat—sweet AND refreshing. And 100% plant-based using vegan coconut whipped cream that you can make easily at home!
Course Appetizer, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Chilled 8 hours
Total Time 8 hours 15 minutes
Servings 10
Calories 259kcal
Author Rachel


  • Hand Mixer


  • 1 Watermelon
  • 1 can Coconut Cream (15 ounce) refrigerated
  • ½ teaspoon Sugar (optional)
  • ¼ teaspoon Vanilla Extract (optional)


Prep the watermelon:

  • Slice the melon into ½ - 1 inch thick disks.
  • Refrigerate the sliced watermelon to keep them cool until you're ready to assemble your "pizzas."

Make the coconut whip:

  • Make sure you're using coconut 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.
  • Add in some sugar and vanilla extract if you'd like. It also tastes great plain. 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.


Calories: 259kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 6mg | Potassium: 626mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2561IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg