| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup sweetened coconut flakes
- 3 tablespoons sweetened condensed milk
- 2 tablespoons heavy cream
- Juice of 1/2 lime
- Kosher salt
- 5 cups chopped seedless watermelon
- Pinch of ground cinnamon
Instructions
- Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 to 8 minutes. Transfer to a bowl and let cool.
- Combine the condensed milk, heavy cream, lime juice and a pinch of salt in a small bowl. Put the watermelon in a large bowl and drizzle with the condensed milk mixture. Sprinkle with the toasted coconut and the cinnamon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 119 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 9 mg |
| Sodium | 356 mg |
Reviews
yummy
Sounds delicious, but really, spend 15-20 minutes heating an oven to 400° in summer to toast 1/3 cup of coconut, when the same thing can be accomplished in a skillet in a few minutes? Food network cooks must not pay for cooking gas or air conditioning.
I loved this! I can’t explain what the watermelon turns into, but it turns into … something … beyond watermelon. Haha. So delicious. I used table cream with Stevia instead of sweetened condensed milk. I can only imagine the amazingness if real sweetened condensed milk was used.
instead of cream I use Goya coconut milk. I strain the water off the coconut milk and used it in place of the cream. I also made tripled the recipe. I layered the melon, coconut and dressing so the flavor was well distributed. This is a keeper!
It. Was. Awesome. The lime juice was the perfect amount of tartness to balance the condensed milk. I added extra toasted coconut. Absolutely phenominal!
The sauce itself was fine – but watered down almost instantly because of the watermelon.
This really wasn’t worth the effort. I would prefer plain watermelon (even though I LOVE coconut.
This really wasn’t worth the effort. I would prefer plain watermelon (even though I LOVE coconut.
I loved this! It was pretty and delicious. I brought it to a picnic. I poured the sauce over the watermelon in a sealed container for traveling and once we got there i sprinkled on the coconut. The sauce didn’t travel very well on the watermelon. It got very watery. Next time I’ll pack all of the ingredients separately and combine them right before serving. This was easy and a crowd pleaser and I’ll make it again for sure.