Ingredients
1/2 Seedless watermelon
800 milliliters Canned coconut cream, 2 cans
400 grams Granulated sugar
1 bunch Fresh mint, chopped and stalks removed
Method
Sources
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
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Chop and crush the watermelon, squeeze to drain and keep most of the juice. Place the remaining pulp (it's okay if it's a little wet,) in a bowl or tub, and use an immersion blender to blend the pulp to a uniform consistency. Add the solid part of the coconut cream, after draining away excess water from the can, and blend well with the watermelon, allowing air to incorporate. Cover the bowl and place in the freezer to keep cold. Dissolve the sugar in the watermelon juice, add the chopped mint, and over a high heat, reduce to a syrup. Take the bowl out of the fridge and blend again with the syrup. Place the bowl back in the freezer, and allow to freeze. Ready to serve in about 4 hours.