Easy Coconut Coated Watermelon Wedges
If you're a coconut lover, these Easy Coconut Coated Watermelon Wedges are for you! 🙂 Small watermelon wedges are thinly sliced, brushed with hot raspberry jam and sprinkled with sweetened coconut flakes. You can choose to stick a popsicle stick in and refrigerate or freeze it for a fresh treat. Let me show you how to make them.
Ingredients for Easy Coconut Coated Watermelon Wedges
Small or personal size watermelon
Microwavable raspberry preserves (or other red preserves or jams)
Sweetened coconut flakes (chop for a finer texture)
Ingredients for Easy Coconut Coated Watermelon Wedges
How to Make Easy Coconut Coated Watermelon Wedges
While there are only a few ingredients, I have a few tips to make the prep a little easier.Watermelon, as the name suggests, contains LOTS of water and keeps our preserves from sticking. It is best to place the watermelon slices on a few layers of kitchen paper and pat the tips dry as well.
Drain the watermelon on kitchen paper
Heat the preserves (or jam) in the microwave or saucepan on the stove, stirring frequently. You can use any flavor you like, I just prefer something red that brings out both the color and the flavor of our watermelon.
Brush on hot raspberry jam
I prefer to sprinkle coconut for a lighter, more even effect.Sprinkle with Coconut
Place finished watermelon wedges on a baking sheet lined with parchment paper and refrigerate or freezer until ready to serve. Again, feel free to run a trowel through the bowl before doing this if you wish. It makes them even easier to eat. I would only suggest starting with a knife as the crust can be quite chewy.
Place on a baking tray lined with parchment paper and freeze
Don't they look pretty?I think they are the perfect refreshing dessert!
Close-up of Easy Coconut Coated Watermelon Wedges
Plus, let your creativity run free. Make these recipes your own by mixing the ingredients.
Easy Coconut Coated Watermelon Wedge PIN
Prep Time:
Approximately 20 minutes
Freeze Time: Approximately 2 hours
Equipment Needed:
Sharp Knife
Lined Tray
Popsicle Sticks (optional)
Ingredients:
1 seedless watermelon in personal size
Canned raspberries (or other preserves or jam, preferably red), microwavable
Sweetened grated coconut (chop a little if the flakes are too big)
Method:
Cut the watermelon into slices or "fillets" and then into small wedges. About eight wedges per disc is perfect.Heat raspberry jam in 15-30 second increments in the microwave or on the stovetop, stirring occasionally.
Spread the jam over the watermelon (on all sides) and then sprinkle with the coconut flakes. I find it easier to do it while holding the crust.
Place on a baking sheet lined with parchment paper and refrigerate or freeze until ready to serve.
Also, consider inserting a popsicle stick before freezing.First, cut a slit in the bark for your stick.