Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coconut-Watermelon Salad
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 356 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 356 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 to 8 minutes. Transfer to a bowl and let cool.
- Combine the condensed milk, heavy cream, lime juice and a pinch of salt in a small bowl. Put the watermelon in a large bowl and drizzle with the condensed milk mixture. Sprinkle with the toasted coconut and the cinnamon.
