Ingredients:

  • 5 lb seedless watermelon
  • 1 tbsp fresh lime juice
  • 1 pinch sea salt
  • 13.5 oz full-fat coconut milk (chilled overnight)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp fresh lime zest
  • 1/2 cup fresh blueberries
  • 8 fresh mint leaves
  • 1 tbsp honey

Instructions:

  1. Slice the ends off the watermelon to create a flat top and bottom.
  2. Carefully carve a cylinder shape (roughly 6-8 inches in diameter) from the center of the melon, removing the rind completely.
  3. Pat the top of the watermelon cylinder dry with paper towels to prevent the cream from sliding.
  4. Lightly brush the top of the watermelon with lime juice and a pinch of salt.
  5. Open the chilled coconut milk can and scoop out only the thick, white cream from the top, discarding the clear liquid.
  6. Place the coconut cream in a chilled bowl and whip with a hand mixer or whisk until stiff peaks form.
  7. Fold in the maple syrup, vanilla extract, and lime zest until smooth.
  8. Spread the coconut cream evenly over the top of the watermelon cylinder.
  9. Garnish the top with fresh blueberries and mint leaves, then drizzle with honey.
  10. Refrigerate the cake for 2 hours before serving to ensure it is thoroughly chilled.