Fresh Watermelon Pizza Recipe with Whipped Coconut Cream and Tropical Fruits for a Perfect Summer Treat
A refreshing and vibrant summer treat featuring a thick watermelon slice as the base, topped with airy whipped coconut cream and an assortment of tropical fruits like mango, kiwi, and pineapple. Perfect for picnics, parties, and hot days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 medium-sized round seedless watermelon (8–10 inches in diameter)
- 1 can full-fat coconut milk, refrigerated overnight (use the solid cream portion only)
- 2 tablespoons powdered sugar or maple syrup (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 ripe mango, peeled and thinly sliced
- 2 kiwis, peeled and sliced into rounds
- 1 cup fresh pineapple chunks
- 1/2 cup fresh blueberries (optional)
- Fresh mint leaves for garnish (optional)
- Chopped toasted coconut flakes (optional)
- Drizzle of honey or agave syrup (optional)
Instructions
- Chill a can of full-fat coconut milk in the fridge overnight. Open carefully without shaking and scoop out the solid cream into a chilled mixing bowl, leaving the watery part behind.
- Whip the coconut cream with an electric mixer on medium-high speed for 3-5 minutes until fluffy. Add powdered sugar or maple syrup and vanilla extract, then whip to combine. Adjust sweetness to taste and refrigerate.
- Place the watermelon on a cutting board and cut a thick round slice about 1 to 1.5 inches thick from the middle. Trim rind if desired.
- Peel and slice mango into thin strips, peel and slice kiwis into rounds, cut pineapple into chunks, and rinse blueberries.
- Place the watermelon round on a serving platter. Spread whipped coconut cream evenly over the top, leaving a small border if desired.
- Arrange tropical fruits artfully on top of the cream. Garnish with fresh mint leaves and toasted coconut flakes if using.
- Optionally, drizzle honey or agave syrup over the top for extra sweetness.
- Serve immediately for best freshness. Keep refrigerated if holding for a short time.
Notes
Chill the coconut milk overnight and use only the solid cream portion for best whipping results. Use a sharp serrated knife to slice the watermelon to avoid squishing. Assemble just before serving to prevent sogginess. Optional toppings like toasted coconut flakes and honey add texture and sweetness.
Nutrition
- Serving Size: 1 wedge (approx. 1/6
- Calories: 120
- Sugar: 13
- Sodium: 10
- Fat: 7
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 1
Keywords: watermelon pizza, whipped coconut cream, tropical fruits, summer dessert, vegan dessert, gluten-free dessert, healthy summer treat