I love that feeling when you get an idea and it’s all you can think about until you try it!
I hate that feeling when you have to go to 3 different grocery stores to find what you needed to do it. Apparently watermelon was a hot commodity in Edmonton this weekend.
They look cute, but you should know I have about 16 of them sitting in the freezer because it took me a bunch of tries to get it to stack. I originally made it with banana nice cream (which was delicious by the way) and they kept melting like the worst ice cream sandwiches sitting on a hot table. Not cool man. Finally got it right! This is such an easy summer dessert worth trying!
1 watermelon, sliced 1/2″ thick
1 cup shredded unsweetened coconut
1/4 cup almond slivers
Use a food mold to cut several watermelon circles. A food mold is ideal because you will need the food press as well. I used a 2″ mold for stacks.
Blend shredded coconut in food processor or blender for 1 minute. You’ll have a very thick consistency to your coconut. Place first layer of watermelon at the bottom of the food mold. Add 1 tbsp coconut and then another layer of watermelon and then press, hard enough that you’ll see some watermelon juice come from the bottom. Repeat. Garnish with almonds. Enjoy!
Published by Kayla Roy