DIFFICULTY12 - 14 wedges
- Step 1
Cut watermelon into triangular wedges 2cm thick. Warm jam in a microwave for 30 seconds on high.
- Step 2
Spread coconut on a plate or sheet of baking paper. Brush jam over the watermelon flesh, then dip each wedge in coconut.
- Step 3
Place coated wedges on a baking paper-lined tray and freeze overnight. Serve chilled.
Begin this recipe the day before.