- 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.