Introducing a no-cook, no-added-sugar watermelon coconut ice dessert.

As summer temperatures soar, many are on the lookout for refreshing treats to serve as a reprieve from the heat. While classic ice cream remains popular, it can often be too rich and creamy, leading many to seek lighter alternatives. Indeed, fruity ices have emerged as an increasingly favored choice. These icy delights can be prepared quickly at home with minimal ingredients, providing not only a cooling experience but also a healthy dessert option.

One standout recipe utilizes watermelon, a fruit that is approximately 90% water, making it an excellent choice for hydration during hot summer months. Beyond refreshing taste, watermelon is a nutrient-dense fruit, providing significant amounts of vitamins A and C, the antioxidant lycopene, and L-citrulline, an amino acid beneficial for hydration.

To create this delightful treat, begin by cutting approximately 1.25 pounds of seedless watermelon into 1-inch cubes and freezing them for a minimum of eight hours. While the watermelon freezes, chill a 13.5-ounce can of unsweetened full-fat coconut milk in the refrigerator. This preparation time ensures that both the watermelon and coconut milk are at ideal temperatures for blending.

Once the watermelon is adequately frozen, allow it to sit at room temperature for about 20 to 30 minutes to aid blending. When ready to blend, carefully open the coconut milk can, scoop out about one-third of a cup of the thick coconut cream on top, and reserve it for serving. Pour the remaining coconut water into the blender along with the watermelon cubes, the juice of one lime, and half a teaspoon of finely grated fresh ginger. Blend the mixture until it reaches a smooth and scoopable texture. If additional liquid is necessary for blending, add the reserved coconut water in small increments.

Once blended, divide the mixture into serving bowls and finish with a teaspoon of the reserved coconut cream, along with a pinch of lime zest for an elegant touch. This recipe yields approximately two generous cups of watermelon coconut ice, serving four people.

This frozen dessert not only delights with its bright pink hue and refreshing flavor but also embodies a healthy indulgence—completely free from added sugars. For those looking to make this dessert ahead of time, it is advisable to prepare components a day in advance to ensure the best flavors and textures.

The versatility of this recipe also allows for various substitutes. If lime is not available, lemon can serve as a suitable alternative. Additionally, packaged coconut water can replace the coconut milk if preferred. Nutritionally, each serving contains approximately 64 calories and provides a light yet satisfying option for enjoying summer’s best offerings.

In conclusion, watermelon coconut ice is an inviting and health-friendly choice for cooling off on a hot day. It exemplifies how simple ingredients can combine to create a deliciously rewarding treat without compromising on health.

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