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Summertime is ripe with lots of mouthwatering fruit. Watermelon is one of those sweet, juicy summer fruits that all of us can’t seem to get enough of. Here is a recipe for Watermelon with Coconut Cream and Toasted Coconut I made at the B&B during summer months that’s easy and delicious! The combination of coconut, lime juice, and crispy toasted coconut makes it for a delicious refreshing fruit dish. Enjoy!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 15 Minutes
Total Time: 15 Minutes
Servings: 6


  • 1/3 cup coconut flakes, toasted
  • 3 Tbsp cream of coconut (Coco Real preferred)
  • 2 Tbsp heavy cream
  • Juice of 1/2 lime
  • Pinch salt
  • 5 cups chopped, seedless watermelon


  1. Toast coconut in the oven at 400 degrees for about 5-8 minutes, stirring occasionally, until golden brown. Or you can toss it in a frying pan until golden brown, just make sure you don't walk away, as it will burn the second you walk away (I know this because I have done this many times!). Transfer to a plate and let cool.

  2. Combine the cream of coconut, cream, lime juice, and salt in a small bowl and stir until well blended. Refrigerate at least several hours for the flavors to marinade. I typically do this the night before and let it marinade overnight. If you don't have time to let it marinade, it's fine, it will just be more flavorful as it sets. Stir before serving.

  3. At serving time, drizzle coconut dream over watermelon in individual serving dishes and sprinkle with toasted coconut. Garnish with a slice of lime, if desired.

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