Refreshing and delicious watermelon treat – perfect for the hot Singaporean heat!
Prep Time: 15 Minutes
Cook Time: 0 Minutes
- 1/4 cup water
- 1/4 cup coconut sugar
- 4 cup watermelon
- 1 tsp. vanilla extract
- 1 tbs. lime juice
- 1 cup Greek yogurt
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.
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.
Add cooled coconut sugar syrup, Greek yogurt, and lime juice to the bowl with the watermelon, and whisk until combined.
Then, pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.
Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions.
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.
Serve immediately. Eat it plain or with the toppings of your choice.