Wednesday, February 13, 2008
1/2 small watermelon, skin on
1/2 cup strawberry jam
7 oz desiccated coconut
Cut watermelon into triangular wedges 3/4 inch thick. Warm jam in a microwave for 30 seconds on high.
Spread coconut on a plate or sheet of baking paper. Brush jam over the watermelon flesh, then dip each wedge in coconut.
Place coated wedges on a baking paper-lined tray and freeze overnight. Serve chilled.