This is a delicious recipe that once again shows how versatile watermelons are! Time is ticking to enter our #WataRecipe Bursary Competition for studies in 2016, don’t miss out on this fantastic opportunity! Click here for more and be sure to try the recipe.
YIELD: SERVES 2
TOTAL TIME: 10 MINUTES
3/4 cup frozen coconut meat, slightly thawed
1/2 cup full-fat canned coconut milk
1/2 teaspoon coconut extract
1 1/2 cups frozen watermelon chunks (we keep ours in the freezer for at least 2 hours+)
1/4 cup coconut water
2 tablespoons honey
Salty lime sugar:
1 tablespoons sugar
1 teaspoon flaked sea salt
the zest of one lime
Begin by making the salty lime sugar. Once made, slice the lime and use it to rim the edges of 2 glasses. Dip the glasses in the sugar and coat them thoroughly.
You can layer the shake however you’d like, but I prefer to start with the coconut so I don’t have to wash out the blender (you don’t need to anyway, but it will tint the white coconut pink). Add the frozen coconut, milk and extract to a blender and puree until thick and creamy. Pour evenly between two glasses. Add the frozen watermelon, coconut water and honey to the blender (if the lime still has some juice, I’ll also squeeze the rest in here) and puree until smooth and frosty. Pour on top of the coconut layer and garnish with limes!
Note: if you can’t find frozen coconut meat, you can freeze young coconut meat or use it raw with a few ice cubes. Instead of either of those, you can swap the coconut meat entirely for a coconut ice cream!
Salty lime sugar
Combine ingredients together in a bowl and mix with your fingers until the lime zest is evenly spread through the mixture.