Watermelon. That is all we needed to know about this recipe from Paleo Cupboard. We’ve talked incessantly about the benefit of juicy, red fruits for the skin, and watermelon is no exception. Studies have shown that deep red varieties of watermelon have displaced the tomato as the lycopene king. Research also shows that watermelon cuts the risk of sun related skin damage by 40%, due to the fact that watermelon is full of antioxidants that kill the UV-induced free radicals that cause sunburn and wrinkling. Watermelon can ALSO help improve sleep! By eating a few slices of this fruit after dinner, you extend the deep stages of sleep by 27%. According to saidaonline.com, the reason is watermelon’s polysaccharide carbohydrates rev the body’s output of serotonin. When levels of serotonin increase at night, the brain is less sensitive to disruptive stimuli (like noise) during sleep. Ok, let’s cut into this juicy treat already! Here you go:
– 1 large seedless watermelon (see how to cut it “cake-like” here)
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.