WATERMELON CAKE ..
WATERMELON CAKE ...
Mula - mula tgk betul2 ingat ia adalah kek ..Bila tgk ingredients , takde lak tepung atau butter .. rupa2 nyer
Ingredients:
- 1 large seedless watermelon-
2 cans full fat coconut milk (left in fridge for 6 hours or more) or whipping cream
1 cup sliced raw almonds or shredded coconut-
Seasonal fresh fruit (for topping)
Directions:TO MAKE THE COCONUT WHIPPED CREAM1.
Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight).
This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl.
Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes
.3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
* . Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better)
.*. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter.
Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.
Sangat menyegarkan ... idea yg baik utk majlis akan datang ..
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