Description
A refreshing, dairy-free dessert featuring crisp watermelon layers frosted with a luscious vanilla-almond coconut cream and topped with fresh summer berries.
Ingredients
- 1 medium-large seedless watermelon
- 2 cans Trader Joe’s coconut cream (chilled overnight)
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1 cup powdered sugar (or 1/4 cup raw honey)
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 1/4 cup fresh blackberries
- 1 large fresh strawberry
Instructions
- Shape the watermelon: Cut both ends off the watermelon, stand it upright, and carefully slice away the rind and white pith. Cut the remaining red flesh into two even rounds, each about four inches tall.
- Dry the melon: Wrap each round in paper towels and let rest for 15 minutes to absorb excess surface moisture.
- Make the frosting: Scoop the solid cream from the chilled cans of coconut cream into a bowl, discarding the liquid. Add the almond and vanilla extracts, then beat with an electric mixer until smooth.
- Sweeten and chill: Gradually add the powdered sugar or honey, beat on high for one minute, then chill in the refrigerator for 1-2 hours until firm.
- Assemble the cake: Place the bottom watermelon round on a stand, spread with half a cup of frosting, and press a layer of blueberries into the cream. Add another half cup of frosting, place the second melon round on top, and coat the entire cake with the remaining frosting.
- Decorate: Garnish the top with the remaining berries and place the large strawberry in the center.
Notes
- Always chill your mixing bowl and beaters for 15 minutes before whipping the coconut cream to prevent melting.
- If your coconut cream is too soft, add a tablespoon of tapioca starch or arrowroot powder to help stiffen it.
- Make sure the watermelon rounds are thoroughly dried with paper towels so the frosting doesn’t slide off.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
