1 large seedless watermelon
1 tub coconut whipped cream*
fresh berries ((i used strawberries, blueberries, and raspberries)
fresh mint, to serve
1
Slice off the ends of the watermelon, about 2 inches (depending on the size of your watermelon). Next, stand the watermelon upright and carefully cut away the outer green rind and white parts all the way around, trimming until it forms a cylindrical shape.
2
Pat the melon dry with paper towels and set it on a cake platter, then frost with coconut whipped cream. To make layers (as shown), cut into two equal parts and mix whipped cream with blueberries to frost between the layers.
3
Decorate with fruit as desired and chill in refrigerator until serving.
Notes
- I used So Delicious' CocoWhip, found in the freezer aisle of most grocery stores (you'll have to thaw it first). It's the perfect amount of sweetness and so convenient to use. You can also make your own coconut whip by refrigerating a can of coconut cream overnight and then scooping out the hardened cream part and beating it with the sweetener of your choice until whipped peaks form.
CategoryDesserts and Sweets
Ingredients
1 large seedless watermelon
1 tub coconut whipped cream*
fresh berries ((i used strawberries, blueberries, and raspberries)
fresh mint, to serve
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