If you are a coconut lover, these Easy Coconut Coated Watermelon Wedges are for you! 🙂 Small wedges of watermelon are sliced thin, brushed with warmed raspberry jam and sprinkled with sweetened coconut flakes. You can opt to insert a popsicle stick and either refrigerate or freeze these for a cool treat. Let me show you how to make them.
Ingredients needed to make Easy Coconut Coated Watermelon Wedges
- Mini or Personal Sized Watermelon
- Raspberry Preserves (or other red colored preserves or jam), warmed in the microwave
- Sweetened Coconut Flakes (chop them up so they are a finer texture)
How to make Easy Coconut Coated Watermelon Wedges
While there are few ingredients, I do have a some tips for making preparation a bit simpler. Watermelon, as the name implies, contains a LOT of water and prevents our preserves from adhering. It’s best to place the watermelon wedges onto a few layers of paper towels and also to blot the tops.
Warm the preserves (or jam) in the microwave or in a pan on the stove, stirring frequently. You could use any flavor you’d like, I just prefer to use something red which will enhance both the color and flavor of our watermelon.
I prefer sprinkling the coconut on for a lighter, more even effect.
Place the finished watermelon wedges onto a lined sheet pan and either refrigerate or freeze until ready to serve. Again, feel free to place a popsicle in through the rind prior to this is you wish. It does make eating them even easier. I would just suggest starting the insertion using a knife as that rind can be pretty tough.
Don’t they look pretty? I think they are the perfect, refreshing dessert!
Did you make my Easy Coconut Coated Watermelon Wedges? Leave a comment below and let me know what you thought!
Also, feel free to get creative. Make these recipes your own by mixing up the ingredients.
- Approximately 20 minutes
- Approximately 2 hours
- Sharp Knife
- Lined Sheet Pan
- Popsicle Sticks (optional)
- 1 personal sized seedless Watermelon
- Raspberry Preserves (or other preserve or jam – red, preferably), warmed in the microwave
- Sweetened Shredded Coconut (chop a bit if the flakes are too big)
- Cut the watermelon into slices or “steaks” and then into small wedges. About eight wedges per slice is perfect.
- Warm the raspberry preserves either in the microwave in 15-30 second increments or stove top, stirring occasionally.
- Brush the preserves onto the watermelon (all sides) and then sprinkled with the coconut flakes. I find it easiest to do while holding the rind.
- Place onto a lined baking sheet and either refrigerate or freeze until ready to serve.
- Also consider inserting a popsicle stick prior to freezing. Using a sharp knife, cut a slit into the rind to get your stick start.