Addiction alert! Make it, savor it, share it. Summer will never be the same.
Makes 6 servings
6 cups watermelon, diced 1 can full-fat coconut milk (13.5 ounces)
1⁄2 can coconut cream (13.5 ounces)
1⁄4 cup pure maple syrup 1⁄4 tsp sea salt
In a blender, combine the ingredients until smooth.
Transfer to a baking dish, and put in freezer. Let freeze until solid.
Break apart frozen pieces, place into a food processor, and puree until very smooth—the second blend makes it creamy.
Transfer to a freezer-safe container, and let freeze for at least 4 hours before serving.