Easy Coconut Coated Watermelon Wedges

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.

Preparation Time:

• Approximately 20 minutes

Freezing Time:

• Approximately 2 hours

Equipment Required:

• Sharp Knife
• Lined Sheet Pan
• Popsicle Sticks (optional)

Ingredients:

• 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)

Method:

1. Cut the watermelon into slices or “steaks” and then into small wedges. About eight wedges per slice is perfect.
2. Warm the raspberry preserves either in the microwave in 15-30 second increments or stove top, stirring occasionally.
3. 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.
4. Place onto a lined baking sheet and either refrigerate or freeze until ready to serve.
5. Also consider inserting a popsicle stick prior to freezing. Using a sharp knife, cut a slit into the rind to get your stick start.

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