One of your five-a-day and a whole lot of sweetness thrown in; what’s not to love? This watermelon ‘cake’ – with cream, mixed berries, flaked almonds and coconut – makes for a refreshing yet indulgent summertime treat.
- Cut the top and bottom off the watermelon so it makes two flat surfaces. Set the watermelon on large board, then cut in between the melon and skin to form a neat cylinder of watermelon, then chill in the fridge.
- Whip the cream with the icing sugar until thick but spreadable.
- Remove the melon from the fridge and pat dry with kitchen paper. Transfer the watermelon to a stand or plate and smooth the cream all over to form an icing-type coating. Top with mixed berries and sprinkle with the almonds and coconut. Serve in large slices.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.