My summer goal is to eat watermelon for every meal. And this Watermelon Coconut Cream is helping me achieve my dreams.
Originally intended to be a healthyish, vegan dessert to satisfy those summer ice cream cravings (help! I’m lactose intolerant!), I’ve since come to realize that this beauty is truly multi-purpose.
Henry proclaimed that it was the best smoothie he’s ever had (well ok, it was meant to be a pseudo-milkshake but I’ll take it). We both agreed that a splash of rum would turn this into the prerequisite frozen cocktail for all summer events from now until the end of time.
It’s versatility comes from the fact that it’s naturally sweet, but not overly so. Using natural ingredients, there’s no guilt if you want to whip it up at 10 am or 8 pm. And since there are only 4 ingredients and no more than 10 minutes of prep time, I’m officially making this every.single.day.
Watermelon Coconut Cream
This 4-ingredient Watermelon Coconut Cream is a refreshing, healthyish, vegan summer dessert. Add rum to turn into a mind-blowing frozen cocktail.
- 2 cups watermelon chunks, frozen
- 1/2 cup coconut milk Stir to incorporate
- 1/2 lime, juiced, plus a few more slices for garnish
- few mint leaves, optional, plus more for garnish
In a high-speed blender, blend the watermelon and coconut milk until fully incorporated.
Add the lime juice and mint (if using), and blend together.
Taste and add a bit more lime juice if the mixture tastes too rich (juice from half a lime was perfect for me). Pour into a glass and top with lime slices and mint sprigs.