Your Cart is Empty
October 03, 2014 1 min read
1 organic seedless watermelon
2 cans full fat coconut milk
1/4 cup maple syrup
fresh organic strawberries
fresh organic blueberries
fresh organic kiwi fruit
Leave coconut milk in the refrigerator at least 8 hours. Open the can of coconut milk and scrape out all the cream (the portion on the top of the can) to use. (Reserve the coconut water for your morning smoothie.) Whip the cream and add in the maple syrup. Whip until mixture is fluffy. Place bowl in fridge and prepare watermelon. Remove the top and bottom of watermelon. Cut the rinds off the side so that just the pink flesh is left. Cut the watermelon 'cake' into 6 wedges. Pat the outside of each wedge several times with a paper towel. Spread the coconut whipped cream on the outside of each wedge. Place wedges back together on a serving plate. (Use toothpicks if you can't get the pieces to stay). Slather the cream all over the cake so that no pink is showing. Cut the kiwi and strawberries and arrange the fruit on top of the 'cake'.
Recipe by: Sandy Pomeroy
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
Comments will be approved before showing up.
