For the first time this summer I indulged in a big bowl of watermelon – and the first thing that came to my mind: why didn’t I do this sooner?! How did I wait until the last month of summer to munch on this red, juicy, hydrating seasonal fruit treat?
…I’ll blame the idea of having to hull a giant heavy watermelon home to my walk-up apartment. Thank you Trader Joe’s delivery!
Watermelon Custard. As I nibbled on chunks of chilled watermelon from a giant bowl I decided that if I didn’t do something with it soon, it would all end up in my tummy. So feeling creative, and still on my “summer custard” kick, I decided to try Watermelon Custard. Lets see how it goes, shall we…
Why Watermelon? Nutrition Facts! Watermelon is very low in calories and incredibly hydrating. One cup of watermelon contains only 46 calories and about 20% RDA of vitamins A and C. One cup also contains 5% RDA of potassium. Watermelon is sweet yet mild. Hydrating, yet big on chew/juicy crunch appeal.
Summer Watermelon is Lovely. Watermelon wedges crisp and chilled in the fridge after a long day in the sun = ultimate refreshment. Eat watermelon raw, marinated with lime and mint, in a cashew cheese salad or juiced into a glass! Or you can try this…
Vegan Custard. This is a silken tofu pudding that I added agar agar flakes to so that if firms up into a custard-like texture. This recipe could easily be poured into a pie shell – or eaten as a parfait. You could even stick it in the freezer for ‘frozen custard’.
…Since this custard is so light and healthy – you could easily eat this for breakfast with some muesli, granola and/or raw nuts and seeds folded in. Yum!
Taste Test: Yes this custard was super light. I served it with some crumbled crusty vanilla cookies for a parfait-ish feel. I loved the hint of zesty citrus. The maple syrup was light and delicate. If you want an intenser sweetness, add in ¼ cup of dry sugar to the boiling mixture.
And as I tasted, I knew how exactly what my “breakfast bowl” would be the next day… watermelon tofu custard, vegan granola, raw cashews, pumpkin seeds and some chopped fresh peaches on top. Can’t wait.
vegan, makes 5 cups
3 cups pureed seedless watermelon (about 6 cups chopped)
1 pack of silken tofu (16 ounces)
3 lemons or 4 limes, squeezed
2 teaspoon sea salt (I used pink salt)
⅓ cup soy milk or water + 2 tablespoon agar agar (opt’l but end texture will be thinner)
½ cup maple syrup
¼ cup cornstarch
2 tablespoon vegan buttery spread, coconut milk OR coconut oil (opt’l)
⅛ teaspoon vanilla extract (opt’l)
Sweeter version: add in ½ cup of dry sugar
1. Puree your watermelon in a food processor until smooth. Measure out about 3 cups.
2. If using agar agar: Heat your water or soy milk in a large pot. Dissolve your agar agar in the liquid. This should take about 2-3 minutes of boiling.
3. Pour ½ the watermelon mixture into the pot (heat still on) and the other ½ back into the food processor. Add the silken tofu into the food processor and blend on high until smooth. Add in the maple syrup, salt, lemon or lime juice, cornstarch and vanilla.
4. Stir the heated liquid continuously – bring to a boil. Then add in the tofu/watermelon mixture. If using, add in the vegan butter or coconut oil. So now everything will be well blended and boiling in the stove top pot over med-high heat. Continue heating for 2-3 minutes.
5. Remove from heat. Pour into your serving container – or re-puree in your food processor one last time for a silky-smooth texture.
6. Chill in fridge for at least a few hours. Serve chilled.