Watermelon and summer go hand-in-hand. Here’s a fun way to serve it up!

This recipe comes from an image I found on Pinterest. It is important to use full fat, not lite, coconut milk. Lite coconut milk will not whip.

Placing the coconut milk in the refrigerator overnight is also a must. It will cause the cream to separate from the milk. The thick cream is used, and the milk is poured off.

If you’d rather skip the coconut cream altogether, I have another Watermelon “Cake” photo from Pinterest at the end of the post, no recipe is needed for it.

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