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Sicilian Watermelon Pudding

  • Author: Michelle
  • Yield: 3 servings 1x
  • Diet: Gluten Free


Units Scale
  • 4 cups watermelon, cubed
  • Juice of half a lime
  • 3 1/2 tbsp arrowroot starch
  • 3 tbsp coconut sugar
  • 1/2 tsp vanilla extract

To serve

  • Whipped coconut cream (optional)
  • Mint leaves


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve chilled topped with whipped coconut cream and mint leaves if desired.


All nutrition facts are estimated and will vary.

  • Method: Stovetop
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 155
  • Fat: .3g
  • Carbohydrates: 39.2g
  • Fiber: 1.3g
  • Protein: 1.5g