Refreshing dessert with watermelon base, whipped coconut cream, and colorful berries—perfect for summer moments.
# What You’ll Need:
→ Base
01 - 1 large round slice seedless watermelon, approximately 4 cm thick, taken from the center of a well-chilled watermelon
→ Whipped Coconut Cream
02 - 400 ml can full-fat coconut milk or coconut cream, chilled overnight
03 - 1 tablespoon powdered sugar or maple syrup
04 - 0.5 teaspoon pure vanilla extract (optional)
→ Toppings
05 - 120 g fresh strawberries, hulled and sliced
06 - 80 g fresh blueberries
07 - 60 g fresh raspberries
08 - 40 g kiwi, peeled and thinly sliced
09 - 1 tablespoon fresh mint leaves, chopped (optional)
10 - Zest of half a lime (optional)
# How to Make It:
01 - Remove the chilled coconut milk from the refrigerator. Scoop out the solidified cream into a mixing bowl, leaving any liquid behind. Add powdered sugar or maple syrup and vanilla extract. Whip with a handheld mixer or whisk until light and fluffy.
02 - Place the large, round watermelon slice on a cutting board or serving platter. Gently pat dry with a paper towel if there is excess moisture.
03 - Evenly spread the whipped coconut cream over the top surface of the watermelon slice, leaving a small border at the edge.
04 - Arrange the strawberries, blueberries, raspberries, and kiwi decoratively over the whipped cream layer.
05 - Sprinkle with chopped mint leaves and lime zest, if desired, for added freshness.
06 - Cut the assembled watermelon ‘pizza’ into 6 wedges and serve immediately while chilled.
