Little food is so cute. Bite sized food is even better. And if you're planning on hosting parties in these last few weeks of summer produce, this is what you need to make. Less than five ingredients and you have a gorgeous, well balanced, bite sized healthy appetizer. Let's get cooking.

Watermelon Jalapeño Cubes with Coconut Whipped Cream

I was itching to make some more watermelon recipes before fall, even though we have already purchased apple cider. One of the great things about watermelon is the structure it holds. You can make rounds. You can make cubes. You can make wedges. WHATEVER. Watermelon is there for you to mold into something great. I went with cubes since you can get more out of each melon than with rounds (well, you could eat the waste). Topped with a dollop of coconut whipped cream and a jalapeño round you get: sweet, spicy, creamy and crisp. And of course, I can't go without mentioning that this is a hydrating food and a good way to get some vitamin C. Sha-zam. Beauty food.

Watermelon Jalapeño Cubes with Coconut Whipped Cream

Side note: I totally was planning on this melon being pink, so you can imagine my surprise when I opened it and it looked like a pineapple. That being said, pineapple would also be delicious with this recipe. You roll with it and move on.

Watermelon Jalapeño Cubes with Coconut Whipped Cream

Watermelon Jalapeño Cubes with Coconut Whipped Cream

/// Ingredients ///

  • watermelon, removed from rind and cubed
  • jalapeño slices (remove seeds if you're a weenie... hand raised)
  • coconut milk, refrigerated overnight and drained
  • powdered sugar or agave to taste
  • cilantro (optional)

/// Directions /// Slice watermelon into cubes and jalapeño into rounds. Word to the wise, make the pepper thin with the seeds removed or dice them and sprinkle. Unless you have a palate of steel. To make coconut whipped cream, see my full recipe but basically put in a can of full fat coconut milk in the fridge upside down. Wait overnight, turn the can over, open and drain off liquid. Scoop solids into a bowl and add sweetener. Add a dollop of the cream to the melon cubes and top with the cut pepper. Sprinkle with cilantro if desired (it's a love it or hate it herb). 

One of the nice things about this quick appetizer is how it's a pretty easy prep and assemble pre-party. I think this can go about 30-45 minutes completely assembled in the fridge before serving. Un-assembled? Psh. You can prep everything the night before. 

Watermelon Jalapeño Cubes with Coconut Whipped Cream

Wishing you a wonderful Wednesday! Truth be told, my throat is in need of some talk-free rest after a presentation I did yesterday. Maybe here's to a quiet Wednesday instead...

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.