4th of July Watermelon "Cake"

As the 4th of July is coming up quickly, many of us are thinking of what fun patriotic treats to offer our families or guests as we celebrate our nation's freedom. I got this idea from an article in an All You magazine, but changed a few things to make it more dietary friendly. I also had lots of complications with the original recipe especially in this southern heat, and figured out a few ways to make it MUCH less messy and drippy (melting cream is not fun when trying to make a pretty dish).

If the cream wasn't melting so quickly, I would've made this much prettier,
but as I was rushing against the clock and heat
I just made sure the watermelon was covered.

I followed the original recipe step by step, using different ingredients, and although it was easy to make it was extremely messy and even more messy as I was cutting it. If you are planning on eating this at home and can keep it in the fridge until the very last moment, making it this way would be fine and it is actually really fun looking and pretty. You could even add berries on the top to give it more color and flavor. If you would like to transport this somewhere or will not have room in the fridge to store it, I encourage you to NOT make it this way. I will explain both ways in my directions. It was so delicious and refreshing I will definitely make it again. My hubby even ate it for breakfast this morning because he enjoyed it so much, and my son asked for seconds..and thirds after dinner! He called it "my cake" as he asked for more and more lol. :) One reason I encourage you to try this recipe with the cream is because of the fact that watermelon is high on the glycemic index. The fat in this yummy coconut cream will help to keep your blood sugars stable all while avoiding added sugars and other unhealthy ingredients.

4th of July Watermelon "Cake"
(Can be gluten free, dairy free, nut free, egg free, Vegan, Vegetarian, all-natural, no added sugar, whole foods)
Serves about 6 (use larger watermelon for more servings)

Ingredients

• 1 Mini seedless watermelon
• 1 14 oz can Coconut Cream or full fat coconut milk*
• 1-2 tbs Stevia or other sweetener (optional)
• Berries for the top (optional)

Directions (for whole cake)

The night before...

1. Put a can of unopened coconut cream or full fat coconut milk into the back on the fridge until cold (overnight is best).

The next day...

1. Place coconut cream or the solid part of the coconut milk into a bowl (explained in greater detail in notes below), and add sweetener if desired. 
2. Stir cream until chunks are gone and sweetener is blended into cream.
3. Place whipped cream back into fridge to keep it well chilled and from melting.
4. Slice top and bottom off of the watermelon so that it can sit flat on either side. 
5. Completely cut away the rind, and make watermelon into a pretty cylinder shape.
6. Place watermelon onto a serving plate or stand.
7. "Frost" the watermelon with the chilled whipped coconut cream on all sides and top.
8. Add berries on the top if desired.
9. Place in the fridge until ready to eat. No need to cover.
10. Be careful when cutting to not let watermelon fall creamed side down. It's really messy!!

Directions (for easier transport or if limited room in fridge)

1. Follow steps 1-5 above.
2. Cut watermelon into slices and place on serving plates or a pretty serving platter.
3. "Frost" each individual slice completely and add a few berries on the top if desired.
4. If you have room in the fridge and it will be a while before eating, place the platter in the fridge (this way of storing should take up less room than the whole cake).
5. If transporting put a lifted cover on top of platter and place in a cooler with ice packs to keep cool.

By this point the frosting was starting to melt. Should have kept
the cake in the fridge until time to eat. Wish I would've added
some beautiful bright blueberries on top!

Notes:

*I used a can of Trader Joe's Coconut Cream, so I was able to use the entire can without having to separate the contents. You can also use any full fat coconut milk available at most grocery stores like Walmart and Kroger. Chill unopened can in back of fridge overnight. The next day do not shake can, open can, and dig out all the solid cream which has risen to the top. Save the coconut water in bottom of can for drinking or another recipe. Continue with the recipe above at #1 under the directions. You can also use frozen whipped topping if dairy is not a problem. Do NOT freeze the coconut cream or milk.