Watermelon Pudding Or Sauce

Directions

1. 1
   Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
2. 2
   Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
3. 3
   Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
4. 4
   Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
5. 5
   Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
6. 6
   Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
7. 7
   Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
8. 8
   If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.