Ingredients
The following ingredients have 4 Servings
- 5 cups fresh watermelon (seedless or seeds removed)
- 4 cups coconut milk
- 1/4 cup coconut syrup (optional )
- 1/2 lemon or a lime (juice - optional)
Instruction
- Dice watermelon and remove seeds if not using seedless fruit.
- In blender, combine watermelon, coconut milk, lemon juice (optional) and coconut syrup (if using for additional sweetness). Blend until smooth.
- Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours). I had to leave home so my puree ended up sitting in the freezer overnight. If that happens to you too, leave about 1/2 hrs at room temperature, before proceeding to the next step.
- With a sharp knife, cut frozen puree into cubes.
- Place cubes in a blender/food processor and process until the texture is silky smooth. If your blender/food processor is not powerful enough, you might want to add the cubes in small batches. If too frozen, add a few drops of coconut milk.
- Transfer to baking dish and freeze until firm.