Refreshing Gluten-Free, Vegan Watermelon Cake

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