2 cans coconut cream
50-80 grams icing sugar
50 grams coconut chips
Toast the coconut chips in the oven for 3-4 minutes until lightly golden. Make the icing by beating together the icing sugar and coconut cream until thick and creamy.
Cut either end off the watermelon so it sits flat, then cut the rind from all the sides into a cake shape. Transfer to a cake stand or plate and ice with the coconut icing, then decorate the top with the coconut chips.
Serve in slices as you would a cake.
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