Coconut Watermelon Salad
I get a lot of magazines. The real kind with the glossy pages that you can feel with your fingers. With stunning photography and oh-so-interesting articles. I love them. They complete me. Well, maybe that’s a little dramatic I suppose but I really do like my magazines.
I get food magazines (shocker I know) and fitness magazines and fashion magazines 😀 . It’s a lot of fun. Why, you ask am I rambling on about my magazines? Well, I’ve come up with what I think is just the cutest idea. Yes…it’s very cute. I know a lot us don’t get magazines anymore (especially in these times where next to everything is in digital form) or more importantly don’t have the time to find a quiet spot with a nice glass of iced coffee and relax, so I decided I’d share mine with you!
Christy, what on Earth do you mean (most of you are asking yourself)? Well, I’ll tell ya! Since I get several food magazines and ALWAYS find really fun, amazing, inspiring content, I’m going to start a feature on MIC called Magazine Monday! Cute, right? Here’s how it’s going to work. Each month after I’ve had the time to sit and sift through all that fun, amazing and inspiring content I’m going to choose my favorite (that’s really not at all possible since there are so many so I’ll just choose one I think you, my sweet reader, won’t be able to live without) and share it with you without any major changes to the recipe. That second part, the part with no changes will be so hard for me but my attempt will be to keep the recipe as close to it’s original form as possible. I mean if I make too many changes it really wouldn’t be a very good Magazine Monday I don’t think.
Thoughts on Magazine Monday? Do you like it or not so much? What magazines do you get? Any?
Now, I realize it isn’t Monday but I wanted to go ahead and get started because this weekend is Labor Day and well this recipe for Coconut Watermelon Salad from the July/August issue of Food Network Magazine is perfect for it.
SO, with no further ado let’s get on with our first edition of Magazine Monday so that if any of you like the look of it as much as I did and wanted to make it for Labor Day you’d better get to the store. The good news? It’s super, super simple and so stinkin’ good!! Enjoy my friends.
- 1/2 cup sweetened coconut flakes
- 3 tablespoons sweetened condensed milk
- 2 tablespoons heavy cream
- Juice of 1/2 a lime
- Pinch of salt
- 5 cups seedless watermelon, cubed
- Pinch of ground cinnamon
- Place coconut flakes in a small sauce pan over medium-low heat and cook until slightly golden brown, stirring occasionally.
- Immediately pour into a bowl and allow to cool.
- Whisk together the next 4 ingredients and pour over cubed watermelon.
- Sprinkle with cooled, toasted coconut and ground cinnamon.