Watermelon Coconut Stacks

I love that feeling when you get an idea and it’s all you can think about until you try it!

I hate that feeling when you have to go to 3 different grocery stores to find what you needed to do it.  Apparently watermelon was a hot commodity in Edmonton this weekend.

They look cute, but you should know I have about 16 of them sitting in the freezer because it took me a bunch of tries to get it to stack.  I originally made it with banana nice cream (which was delicious by the way) and they kept melting like the worst ice cream sandwiches sitting on a hot table.  Not cool man.  Finally got it right!  This is such an easy summer dessert worth trying!

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Ingredients

1 watermelon, sliced 1/2″ thick

1 cup shredded unsweetened coconut

1/4 cup almond slivers

Instructions

Use a food mold to cut several watermelon circles.  A food mold is ideal because you will need the food press as well. I used a 2″ mold for stacks.

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Blend shredded coconut in food processor or blender for 1 minute.  You’ll have a very thick consistency to your coconut.  Place first layer of watermelon at the bottom of the food mold.  Add 1 tbsp coconut and then another layer of watermelon and then press, hard enough that you’ll see some watermelon juice come from the bottom.  Repeat.  Garnish with almonds.  Enjoy!

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