Refreshing and delicious watermelon treat – perfect for the hot Singaporean heat!
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Servings: 4
Ingredients
- 1/4 cup water
- 1/4 cup coconut sugar
- 4 cup watermelon
- 1 tsp. vanilla extract
- 1 tbs. lime juice
- 1 cup Greek yogurt
Directions
Step 1
Combine water and coconut sugar in a small saucepan. Cook, stirring, over high heat until the coconut sugar is dissolved into a syrup. Transfer to a glass measuring cup and let cool slightly.
Step 2
Puree watermelon in a food processor or blender (you’ll probably want to do this in more than one batch), pulsing until smooth. Move pureed watermelon to a large bowl.
Step 3
Add cooled coconut sugar syrup, Greek yogurt, and lime juice to the bowl with the watermelon, and whisk until combined.
Step 4
Then, pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.
Step 5
Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions.
Step 6
Pour the mixture into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly (should only take 5-10 minutes). Break into small chunks and process in a blender or food processor, in batches, until smooth and creamy. To create a smoother texture, you may want to add a little coconut milk or almond milk as you puree the chunks.
Step 5
Serve immediately. Eat it plain or with the toppings of your choice.
