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 I originally made it with banana nice cream (which was delicious by the way) and they kept melting like the worst ice cream sandwiches sitting on a hot table.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!
1 watermelon, sliced 1/2″ thick
1 cup shredded unsweetened coconut
1/4 cup almond slivers
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.
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!