The Red, White & Blue Topped with a Lemon-Honey Non-Dairy Whip Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10+
A cool, summer treat free of gluten, dairy, soy, and more that's perfect for the 4th of July.
  • blueberries
  • watermelon
  • ½ c. full-fat coconut milk, refrigerated overnight the night before use
  • ½ tsp. lemon extract
  • 1 tsp. honey
  • lemon, small
  1. Slice a whole watermelon in half (or fourths, whatever is easiest for you to work with)
  2. Using an ice cream scoop, form watermelon balls and place on a plate (or in another container) that can easily go into your freezer
  3. Freeze the watermelon balls for about 2 hours
  4. Once they are frozen and you are ready to serve, take them out of the freezer
  5. Let them sit for about 10 minutes
  6. Meanwhile, whip together by hand the coconut milk, lemon extract, and honey in a small dish
  7. Make lemon shavings from your whole lemon
  8. Place a watermelon ball (or balls) on a plate, decorate with blueberries (can be fresh or frozen), top with the whipped cream and sprinkle with the lemon shavings
Recipe by A Gutsy Girl at