3 cups watermelon
1⁄2 cup coconut milk, lite canned, or yogurt or sweetened condensed milk
Freeze the watermelon cuber in a single layer on 1 piece of parchment paper or foil for at least 3 to 4 hours.
When ready to make, add ½ the watermelon to the food processor and blend until smooth. Scrape down the sides and add coconut milk. Add the remaining watermelon and blend until smooth and creamy.
Eat immediately or freeze for 2 to 3 hours for a firmer texture. Enjoy!
:
:
