This popular idea can be further improved by covering watermelon slices with smooth coconut yogurt, sprinkling with chopped pistachios and coconut flakes, and then freezing again.
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Ingredients (for 6 servings)
about 2 cm thick seedless watermelon triangles
200 g coconut yogurt
2 tbsp pistachios
2 tbsp coconut flakes
1 tsp liquid honey
6 ice cream sticks
Preparation
Cut the watermelon slice into 6 triangular pieces. Make about a 1 cm cut in the rind of each piece and insert an ice cream stick. Place in the freezer for about an hour.
Remove the watermelon from the freezer and spread half of the coconut yogurt (about 100 g) on top of each piece. Place back in the freezer for about 30 minutes.
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Spread the remaining coconut yogurt again. Coarsely chop the pistachios and sprinkle them along with the coconut flakes over the yogurt-covered watermelon pieces. Drizzle with liquid honey and keep in the freezer until serving.
Tip: before eating, take the ice cream out of the freezer 3–5 minutes in advance – then the yogurt will be softer and the watermelon easier to bite.
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