Watermelon Mini Flag Cakes

Makes: 4

Written By Eydie Desser

These are the perfect little super healthy and adorable flag cakes you can make for your next July 4th Celebration. Get your kids to help! It’s so much fun and they can create their own flag decorations to their heart’s content.

Equipment needed: small offset spatula

Ingredients

1 large seedless watermelon
½ cup chilled coconut milk, we used Arroyo-D
1 tablespoon maple syrup
1-¼ cup fresh raspberries
1 cup fresh blueberries
¼ cup unsweetened shredded coconut flakes

Directions

For the Flag:

Slice four ½-inch thick slices from the middle of the watermelon. Trim the sides (removing the skin) to make 5” wide x 4-¼” tall rectangles.

Make the Coconut Glaze:

Using a handheld beater, or food processor, whip the coconut milk until it has thickened into a cream. Gently fold in the maple syrup. Using a small offset spatula, spread a very thin layer of the coconut cream on the top of each of the four watermelon slices.

To Decorate:

Make a blue square on the upper left hand corner of the “cake”. We used 4 rows of 4 blueberries.
For the stripes: Start with the red stripe first, using the raspberries. Slice off a little of the bottom of the berries to make them shorter and not look too big on the cake. Line them up to make a stripe. Leave a small space (same size as raspberry stripe) for the white stripe, and continue making the red stripes (4 stripes in total).
Using a tiny spoon, sprinkle the shredded coconut between the red stripes.

To Serve:

Place a flag cake on each of 4 plates and serve.