Desserts

On a hot summer day, this refreshing and icy watermelon slushie with coconut ice is sure to hit the spot. You can start with a spoon, then slurp the rest up with a straw.

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Watermelon Slushie with Coconut Ice

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Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings4

US ImperialMetric

Ingredients

Watermelon Slushie

• 6 cups watermelon cubed, frozen overnight*

Coconut Milk Ice

• 1 can coconut milk (can) 13.5 oz can, refrigerated overnight
• 2 tsp. date syrup or liquid sweetener of choice**
• 1 lime juice only: use 1.5 tsp
• 3/4 tsp. vanilla extract
• 6-8 ice cubes more as needed

Instructions

• Open the can of coconut milk and remove the top cream only to a blender or food processor. Reserve the liquid for another use (like a smoothie). To the blender, add the date syrup, if using, along with the lime juice, vanilla, and ice cubes. Quickly pulse until a slushie consistency forms. Remove to a small bowl, cover, and freeze while you prepare the watermelon slushie.
• Rinse and dry the blender or food processor. Now add the frozen watermelon chunks and process until a slushie consistency forms.
• Layer alternating layer of the coconut and watermelon slushie in 4 short serving glasses or bowls, as you wish.
• Top with slivered almonds and a drizzle of date syrup.

Recipe Notes

*Simply chop and put in a glass tupperware or zip-top bag and freeze. 

**For a less sweet treat, you can omit, especially if you will drizzle sweetener on top. 

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These creamy vegan coconut key lime bars make for an easy yet crowd-pleasing dinner party dessert.

Vegan Coconut Key Lime Bars

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Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 15 minutes minutes

Servings16 squares

US ImperialMetric

Ingredients

CRUST

• 18 date pitted
• 1.5 cup tigernut flour or almond flour
• 4 tsp. coconut flour
• ½ tsp. cinnamon
• 1 tsp. water plus more if needed

KEY LIME FILLING

• 2 1/4 cups cashews (raw) soaked in water at least 4 hours or overnight, then drained
• 6-8 lime key limes or regular limes, juice only, should yield 3/4 cup
• ½ cup coconut nectar
• ¾ cup coconut oil (unrefined)
• 1 tsp. vanilla extract optional
• water as needed to blend, will not need for high-speed blender

WHIPPED COCONUT CREAM TOPPING

• 1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)

GARNISH

• shredded coconut lightly toasted
• 1 lime cut into small wedges

Instructions

• In preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold.
• Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed. A dough-like consistency should form.
• Line a 7x7 baking dish with parchment paper, so that you can easily remove the cake when done. Use your fingers to push the tigernut/date mixture into the bottom of the pan, evenly, to form the crust.
• Next, make the key lime filling: Into a blender, add cashews, lime juice, coconut nectar, coconut oil, and vanilla. Blend until completely smooth, then pour on top of the crust. Place the baking dish in the refrigerator for about 4 hours until set.
• When the key lime portion has set, remove from the refrigerator, and carefully lift the cake out onto a flat surface. Cut into even size bars or squares.
• To make the whipped coconut cream: Remove the refrigerated mixing bowl, beaters, and coconut milk from the fridge. Open the can and use a spoon to scoop out the top thick white layer of coconut cream, reserving the liquid below for another use. Using and electric beater, beat the coconut cream in a bowl until stiff peaks form, about 5 minutes.
• Fill a pastry bag (or a zip-top bag with a corner cut off) with the coconut cream.
• Top each square with a dollop of coconut cream, toasted coconut, and a lime wedge.

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