Add the watermelon to a blender or food processor and blend until fully liquid. Using a fine mesh strainer, strain out the juice using a silicone spatula to push down the watermelon pulp. You should have about 2 3/4 cups of watermelon juice.

Add the watermelon juice to a medium pot and stir in the arrowroot, coconut sugar, vanilla extract and lime juice. Whisk well until fully combined.

Set the stove to medium-low heat and place the pot over the heat. Bring to a low simmer, stirring often. Let the mixture bubble on low for about 3-4 minutes to allow it to thicken. Remove from the heat.

Allow to cool slightly before pouring into 3 or 4 small dessert bowls. Cover and transfer to the fridge and allow to set for at least 4 hours or overnight. The pudding should be thick, almost like a thin jello.

Serve chilled topped with whipped coconut cream and mint leaves if desired.