The Red, White & Blue Topped with a Lemon-Honey Non-Dairy Whip Cream
A cool, summer treat free of gluten, dairy, soy, and more that's perfect for the 4th of July.
Ingredients
- blueberries as desired
- 1 watermelon whole, cut into fourths
- 1/2 cup coconut milk full fat, refrigerated overnight the night before use
- 1/2 tsp lemon extract
- 1 tsp honey
- 1 lemon small
Instructions
- Slice a whole watermelon in half (or fourths, whatever is easiest for you to work with)
- Using an ice cream scoop, form watermelon balls and place on a plate (or in another container) that can easily go into your freezer
- Freeze the watermelon balls for about 2 hours
- Once they are frozen and you are ready to serve, take them out of the freezer
- Let them sit for about 10 minutes
- Meanwhile, whip together by hand the coconut milk, lemon extract, and honey in a small dish
- Make lemon shavings from your whole lemon
- 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