Watermelon Pizza is one of the easiest fancy desserts you will ever make. Plus, it’s healthy!
The method is super flexible and you can adjust it to your tastes. I use my coconut milk whipped cream here to keep this dish dairy-free (recipe link below), but you can substitute unsweetened Greek yogurt here if that works better for you.
To keep the cost reasonable, I bought a small pack of mixed berries in the refrigerated section of the grocery store instead of purchasing individual containers of each type of berry. I also grow my own mint—it’s super easy to grow to use all summer long (and spring and fall too if you’re lucky).
You’ll just need a large watermelon and any fruit you want to use. I give you the exact recipe for my photo below, but you can of course adjust this with any healthy toppings any way you want. Use what’s a good price at your store of farmer’s market that day. It’s fun to use a variety of colors to make your watermelon pizza even more beautiful, so I added the kiwi (green), nectarine (orange), berries (blue, black, red), mint (more green). All of the colors make the white coconut cream really pop.
In the recipe below you might not use all of the fruit depending on the size of your watermelon, so just use the leftover for fruit salad or for a snack later on.
Healthy Watermelon Fruit Pizza With Vanilla Coconut Cream
Prep time: 15 minutes
Total time: 15 minutes
- 1 large watermelon
- vanilla coconut milk whipped cream (recipe here)
- mixed berries (blueberries, strawberries, blackberries)
- 1 kiwi, peeled, sliced and quartered
- 1 nectarine, sliced into thin wedges
- a handful of mint, chopped chiffonade-style
Slice a 2 inch wide round section from the middle of your watermelon. Slice into 8 wedges and arrange on a plate or cake platter. Top with 3-4 pieces of varied fruit on each slice, then drizzle the vanilla coconut cream in fast passes going back and forth in all directions. A squeeze bottle will help you make a pretty design with the coconut cream. Top with 2-3 more pieces of fruit on each piece. Sprinkle the mint on top, about 2-3 small pieces on each slice. Add a large stalk of mint in the middle for garnish. This recipe is best eaten within a few hours of assembling; store it in the refrigerator until it’s time to serve.