4 ingredients | 10 minutes | 8 servings
1 1/2 cups Canned Coconut Milk (full fat, refrigerated overnight)
1/4 Seedless Watermelon (medium)
1/4 cup Blueberries
1 Peach (sliced)
- Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
- Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)
- Cut a round slice from the center of your watermelon, about 1 inch thick. Pat dry with paper towel.
- Spread whipped coconut cream evenly across your watermelon and top with blueberries and peach slices. Carefully cut into servings and enjoy immediately.
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