This Watermelon Pizza is a quick, easy, and refreshing Vegan and Whole30 appetizer or dessert – perfect for kids AND summer! The homemade coconut whipped cream has become a staple in our house!
Looking for a fun dessert or appetizer for Memorial Day or the Fourth of July? Look no further! I saw a few renditions of watermelon pizza floating around last year and decided to make my own version. Mostly because I was excited to take pictures of it – and they ended up being some of my favorite food photos I’ve ever taken! Just look at those colors!
There really isn’t a whole lot to this “recipe”. The main part that requires instructions is the coconut whipped cream. And then then rest is just using your creative talents to assemble the “pizza”! I ended up not using any sweeteners in my coconut whipped cream, but you can feel free to add some maple syrup, honey, and/or vanilla extract if you aren’t worried about keeping it Whole30 friendly (AFTER you whip it, otherwise it might not turn out).
But which coconut milk is best for this delicious watermelon pizza?
Whipping coconut milk can be a little tricky depending on whether you get a good can of it or not! I’ve had the best luck making the coconut whipped cream using Native Forest brand full fat coconut milk. It always separates nicely (whether it’s refrigerated or not). It’s really important to use full fat coconut milk. The best thing to do is to put a can in the fridge overnight to help it separate. I usually save the leftover liquid part for smoothies!
You can use any fruit you want for the topping, as well. I just chose berries and mint!
Ok, let’s get cookin’! Or in this case…whippin’! 🙂
- 1 large watermelon
- 1 can full fat coconut milk I like Native Forest brand
- 2 cups fresh fruit I used sliced strawberries, blueberries, and blackberries
- 8-10 fresh mint leaves
- Chill can of coconut milk overnight. (preferred for best result)
- Place a metal bowl and beaters into the freezer to chill for 5-10 minutes while you cut the watermelon.
- Slice a large watermelon down the middle and cut a large round piece about 1-1.5 inches thick. This will be your "pizza". Cut it into 8 triangle slices.
- Make the coconut whipped cream. Remove the bowl from the freezer and add in just the hardened white coconut cream from the can. Discard the watery part or save for future use in other recipes (it's great in smoothies!). Use a hand mixer to whip the coconut milk for a few minutes until it starts to resemble whipped cream and soft peaks form. Add in sweetners if using, but keep in mind this will make it no longer Whole30 friendly.
- Place some of the coconut cream on each of the "pizza" slices. Top with fruit and fresh mint leaves. Serve and enjoy!