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| A great alternative to the traditional birthday cake with all the calories! |
Ingredients:
Watermelon
Blackberries
Strawberries
Kiwis
1 1/2 cup sliced Almonds
2 cans coconut milk
1 tablespoon pure honey
1/2 teaspoon vanilla extract
*The cans of coconut milk must go in the refrigerator for at least 6 hours for the cream to separate from the milk. You'll use the cream for this recipe.*
To cut the watermelon, cut the ends off and discard. Set the watermelon on one side and cut just around the inside of the rind. Cut rind in smaller pieces and remove from watermelon. Shave off any rind left on the watermelon and shape into a cake. You can cut the watermelon into wedges at this point if you want, but there will be cracks in the cake. So if you want it to look perfect, I suggest leaving it whole.
Toast the almonds in a small skillet. Use medium heat and flip almonds. They will be toasted when they begin to brown. Remove from heat and allow to cool completely.
To make the "icing", poke holes in the bottom of the cans of coconut milk (the cream will be on the top) and drain the milk into a container. Once drained, cut open the cans and put the cream, honey, and vanilla extract in a mixing bowl. Mix with a hand mixer on high for 5 mins. Put on sides and top of watermelon.
Apply the almond slices around the sides and top with fruit.
