Watermelon Cake with Whipped Coconut Cream
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Ingredients
- 1 Seedless Watermelon
- 3 cups Organic Coconut Milk (full fat, refrigerated at least 6 hours or overnight)
- 1/2 cup Strawberries (sliced)
- 1/4 cup Almonds (crushed)
- 1 tbsp Raw Honey (optional)
Ingredients
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Instructions
- To make the coconut whipped cream, scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
- Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Note: it will not be as stiff and fluffy as dairy whipped cream. Place in fridge until ready to use.
- To prepare the watermelon, slice off the top and bottom first, then slice the middle sections of the rind. Trim the watermelon to resemble a round or square cake shape as much as possible.
- Pre-slice your watermelon cake into 6-8 servings.
- Use paper towel to pat your watermelon as dry as possible to help the cream adhere.
- Spread the whipped coconut cream evenly over watermelon cake and top with strawberry slices and crushed almonds. Serve immediately or refrigerate up to 3 days.
Recipe Notes
Firmer Frosting
Refrigerate your frosted watermelon cake for at least 2-3 hours before serving. Go over the
frosting again with a small spatula or back of a large spoon to smooth it out.
Make it Sweeter
Add 1 tbsp of raw honey to the coconut cream before whipping.
Mini Version
Slice the watermelon into thick slices and use a can to cut out small watermelon cakes
5 ingredients · 30 minutes ·
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
