Watermelon Cake

Name: Watermelon Cake
Ingredients: 1 Watermelon (seedless); 3 cups Organic Coconut Milk (full fat, refrigerated over night); 1/2 cup Fresh Strawberries (sliced); 1/4 cup Almonds (crushed); 1 tablespoon Raw Honey (optional)

5 ingredients

6 steps

Ingredients

1 Watermelon (seedless)
3 cups Organic Coconut Milk (full fat, refrigerated over night)
1/2 cup Fresh Strawberries (sliced)
1/4 cup Almonds (crushed)
1 tablespoon Raw Honey (optional)

Directions

1

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.
2

Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Note: it will not be a stiff and fluffy as dairy whipped cream. Place in fridge until ready to use.
3

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.
4

Pre-slice your watermelon cake into 6-8 servings.
5

Use paper towel to pat your watermelon as dry as possible to help the cream adhere.
6

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.