Ingredients
Watermelon Pudding
- 4 cups watermelon, cubed
- Juice of half a lime
- 3 ½ tbsp arrowroot starch
- 3 tbsp coconut sugar
- ½ tsp vanilla extract
To Serve
- Whipped coconut cream, optional
- Mint leaves
Instructions
- Blend Watermelon: Add the watermelon cubes to a blender or food processor and blend until fully liquid. Use a fine mesh strainer with a silicone spatula to press and strain the juice from the pulp, yielding about 2 ¾ cups of watermelon juice.
- Mix Ingredients: Pour the strained watermelon juice into a medium-sized pot. Stir in arrowroot starch, coconut sugar, vanilla extract, and lime juice. Whisk thoroughly until the mixture is smooth and all ingredients are well combined.
- Cook Mixture: Place the pot over medium-low heat and stir frequently as the mixture heats. Bring it to a gentle simmer and allow it to bubble gently for 3-4 minutes to thicken. Remove the pot from heat once the desired thickness is achieved.
- Chill Pudding: Let the pudding cool slightly, then pour it evenly into 3 or 4 small dessert bowls. Cover the bowls and refrigerate for at least 4 hours or overnight until the pudding sets into a thick, jelly-like consistency.
- Serve: Serve the chilled pudding topped with whipped coconut cream and fresh mint leaves if desired, making a cool and delicious summertime dessert.
Notes
- Make sure to strain the watermelon juice well to avoid a gritty texture in the pudding.
- Arrowroot starch is used as a thickening agent; do not skip as it sets the pudding.
- This recipe is naturally dairy-free and vegan-friendly when using coconut cream.
- For a sweeter pudding, adjust the coconut sugar to taste before cooking.
- Leftover pudding can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Sicilian
- Diet: Vegan
