A fun twist on classic fruit salad! Watermelon slices topped with homemade coconut cream, fresh berries, and mint. Perfect for summer!
- 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!
Serving: 1slice, Calories: 297kcal, Carbohydrates: 53g, Protein: 5g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 15mg, Potassium: 793mg, Fiber: 3g, Sugar: 42g, Vitamin A: 3422IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 3mg