Patriotic, Healthy Watermelon “Cake” for Memorial Day Vegan/Not Vegan

1337With Memorial Day coming up, I’m sure among the excitement of summer’s arrival, a bit of bikini anxiety has sprung up.

So, instead of reaching for in a piece of cake at your next barbecue, indulge smartly with this watermelon “cake” that tastes as good as it looks.

This dessert is all natural, sugar free, packed with antioxidants, and has a low glycemic index.

And, since it’s also free of dairy, there’s no worry about the whipped “cream” spoiling if you serve it at an outdoor gathering.
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I added fresh red and blue berries to make the cake more patriotic, and finished it off with a very festive sparkler, that would definitely impress your BBQ guests.

If you’re short on time, there are a few non dairy (or traditional) whipped cream products sold in grocery stores, that you can sub for the fresh coconut cream (and it will be just as tasty!).

Also, if you can’t find stevia, you can omit it or replace it with the sweetener of your choice.

Enjoy the long holiday weekend, America! And, if you make this creative cake, please send me a photo on Instagram or Twitter – can’t wait to see your creations!

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Healthy Watermelon “Cake”

  •  1 small seedless watermelon
  •  2 cans refrigerated full fat coconut milk
  • 1 tsp. vanilla extract
  • 1 tsp. stevia
  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut
  • 1 pint blueberries
  • 1 pint strawberries
  • 1 sparkler

Refrigerate the cans of coconut milk for at least 6 hours (preferably overnight).

Cut a large piece off of the top and bottom of the watermelon and remove the rind from all sections.

Cut the watermelon “cake” into 8 small slices, pat dry with paper towels, and set aside.

Remove the coconut milk from the refrigerator, open, and scoop out the top layer of cream into a medium sized bowl.

Add the vanilla and stevia to the milk, and whip with a hand mixer on medium speed at first, working your way up to high speed until the cream is fluffy (approx. 5 minute). Refrigerate the coconut cream until ready to use.

In a small saucepan, heat the almonds and coconut flakes over medium-high heat until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

Once you’ve completed the above steps, begin assembly of the cake.

One at a time, dip the outside edge of each slice of watermelon into the coconut whipped cream and then into the toasted almond/coconut mixture, and place back onto the serving platter in its original position.

Once assembled, top with more coconut cream, sliced berries, and add a blueberry ring at the bottom.

Serve immediately or refrigerate until ready to use. If you’re using a sparkler, place it in the cake first, then light it (they burn out quickly!).

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