CASS’ KITCHEN :: WATERMELON + COCONUT CRÈME
If you’ve been following my adventures the last few days, you know that I’ve been touring around through the Okanagan Valley in B.C. and by touring I mean eating and drinking to my heart (and belly’s) content. I can’t wait to share more from the trip with you all (soon soon!) but in the meantime, my belly needs a break from heavy meals and desserts, so I thought this recipe was appropriate!
Perfect for any Labor Day weekend gatherings you may have planned, this super light dish makes for a healthy alternative to dessert, and is incredibly easy to prepare, even in large quantities.
Recipe // serves 2
- 1 small watermelon
- 1 cup coconut cream
- 1 tsp powdered sugar
- 1 tsp preserved lemon syrup
- ½ cup coconut flakes
- mint for garnish
Before you start, you’ll want to use coconut cream that has been chilled or it won’t whip up properly! So, stick your can in the freezer for a couple hours or the fridge overnight. We used the Trader Joe’s version which is great because there’s no separation. You basically just scoop the cream right out of the can and into a bowl for blending!
Begin by chopping up some of the watermelon to suit your serving size. Next, you’ll want to toast the coconut up a bit by throwing it in a pan over medium heat, moving it around a bit until it starts to brown. If it’s already sweetened, it will brown a little faster. If you need to sweeten it, toss it with a bit of powdered sugar (better to err on the side of less is more here) and then toast.
Next, you’ll want to whip the coconut creme, lemon preserve syrup and powdered sugar in a bowl. If it’s chilled right, it will become the consistency of a whip cream…
Garnish the watermelon with the whipped coconut creme, coconut shavings and a bit of chopped mint! Easy and d’lish. We found our Preserved Lemon Syrup at a local specialty shop, but you can also purchase online, or check out stores like Williams-Sonoma if your grocery options are limited. You could also mess with the proportions using fresh lemon juice and zested lemon rind with a bit more powdered sugar in the creme.
photography :: meghan klein
