04 Jul 15 Minute, No Bake Cake…. With a Surprise Inside!
It’s the 4th of July!!! You know what that means? Fireworks, food and fun!!! No wonder it’s always been one of my favorite days of the year!
Growing up in the Midwest, the 4th of July was always “our” holiday! My dad would spend weeks growing the grass out and cutting it in layers until he had created the perfect mini croquet greens (which were kind of like golfing greens…. only on a smaller scale). We’d invite the whole neighborhood over and while the adults would play a pretty competitive game of “croquet golf”, the kids would find relief from the Minnesota humidity and heat by swimming in our families pool for hours until our fingers and toes had shriveled up like prunes.
With all the great memories of this holiday, there is still one that stands out above the rest and that was waiting with childhood anticipation to see what kind of patriotic dessert my mom would create and then reveal after all the burgers and hotdogs had been consumed. Year after year, she found the most unique, inventive and delicious ways to combine strawberries, blueberries, and frosting and so this year I am taking a page out of my mom’s book and trying my best to follow suit.
Now I wish I could say this is my original idea, but it’s not. I initially saw a similar dessert on Pinterest (big shocker there, right?), BUT as a clinical nutritionist who is constantly trying to teach her clients (and herself) to avoid sugar and “dirty” dairy products, I have tweaked the recipe to make it dairy-free, sugar-free and OH-SO-EASY!!!!
This recipe from start to finish only took me 15 minutes of actual working time and the fact that you don’t have to bake anything makes it even that much more effortless!!
And for the rest of the summer, when you may not want everything to be red, white and blue, you could try other variations of this cake by adding different fruits and toppings like, kiwi, melon, pineapple, chocolate chips, walnuts, etc.
Prep time: 15 minutes
1 seedless watermelon
2 cans of cold, unsweetened coconut milk (makes sure you get the kind in the can, not in the box)
2 Tbsp of maple syrup
1 tsp of vanilla
1 cup of slivered almonds
1 cup of slivered unsweetened coconut flakes
Fruit for topping. In this case I’ve used strawberries and blueberries.
Evenly cut and remove the top end and the bottom end of the watermelon. Next, stand the watermelon up on one side and then in a straight line from top to bottom cut the skin off the watermelon, keeping the knife as close to the edge as possible. Continue by rotating the watermelon about 10 degrees at a time until you have removed all the skin and rind (the white part of the melon).
In a large mixing bowl, combine the maple syrup, vanilla and coconut milk “cream”. Before opening the can, make sure it’s cold so that the cream and the milk have a chance to separate. Reserve the milk for other recipes and only use the thick cream at the top of the can. Now, using a handheld mixer, blend on high for about 5 minutes. The consistency should be fluffy, but still a little runny. Place in the fridge for at least 15 minutes to help it set.
Take the watermelon and place it on the plate you will be serving it on. You’ll also want to dry the outside as much as possible with paper towels (this is so the frosting will stick). Using a frosting spatula, spread the frosting evenly onto the watermelon. I found it was easier to do this by working in a “bottom to top” motion while allowing a bit of frosting to settle at the base of the plate.
Now gently press the almond and coconut mixture around the side of the cake until completely covered.
Decorate however you like with strawberries and blueberries (or whatever suits your taste buds) and enjoy!
Happy 4th of July!