Headnote: Moving out of NYC has meant a lot of things, some good and some bad - I was always used to having a semi-decent grocery store directly across the street from my apartment. When I wanted a fix, or needed something quick, I was able to get it in less than 5 minutes. We’ve settled in downtown Hartford, CT and while we have 3 Whole Foods within 5 miles from us, it requires planning and driving. When the craving struck for popsicles, I did not feel like loading into the car and making the 15 minute drive to the store - lo and behold - watermelon makes a great stand in! Frozen, it picks up just the right amount of ‘popsicle’ texture while being completely healthy and free from additives (read, you don’t feel guilty eating 3 slices!). The coconut oil mixed into the chocolate borrows from the homemade “Magic Shell” recipe I read years ago - leaving the chocolate just solid enough to have some bite, but not hard enough to shatter all over the floor. Plus, it sets up super quick, which means you’ll be eating these faster than you can blink an eye.
You’ll need to pre-plan a bit here, to allow the watermelon to freeze - but this recipe is a sure crowd pleaser and a terrific way to make use of all the bounty that a whole watermelon has to offer.
¼ whole seedless watermelon, sliced 1 inch thick
8 ounces dark chocolate
1 tbsp. virgin coconut oil
1/2 cup toasted coconut flakes
Place watermelon slices on a parchment lined baking sheet and freeze until solid (2-6 hours).
In a microwave safe bowl, melt chocolate and coconut oil for about 2 minutes, stirring every 30 seconds.
Remove watermelon from freezer and dip each slice into the chocolate - allowing the excess to runoff - working quickly, roll chocolate dipped ends in toasted coconut flakes.
Return to freezer to set chocolate
Remove from freezer 15 minutes prior to serving