Ingredients
- ½ seedless watermelon
- 1 can coconut cream, refrigerated overnight
- ¼ teaspoon vanilla extract
- a dash of salt
- T-Sugars Icing Sugar Mill, to taste
- top with: T-Sugars Cassonade Sugar sprinkle (optional)
Instructions
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Open your can of refrigerated coconut cream and scoop out the solid white part into a mixing bowl, discarding the clear liquid.
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Add in vanilla extract, salt, and twist the top of your T-Sugars Icing Sugar Mill until you have your desired amount of sweetness. (You can always add more later.)
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Mix with a standing or hand mixer on a low to medium setting until the mixture is smooth. (Taste test to see if you want to add more sugar or not.) Refrigerate your icing while you cut your watermelon.
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Cut your watermelon into 1½" thick circular cuts from the middle. Cut off the rind and use a cookie cutter (or a jar) to make round cupcake shapes from your watermelon.
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Scoop your icing into a piping bag or a plastic bag and cut off a corner. Pipe icing onto watermelon circles.
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Sprinkle with optional T-Sugars Cassonade Sugar. Serve immediately or refrigerate until ready to serve.
Recipe found here
bon appetit
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