No-Bake Chilled Watermelon and Coconut Pudding

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A light and hydrating summer dessert featuring sweet watermelon blended with creamy coconut milk, chilled to a silky pudding consistency. This Caribbean summer cookout recipe, ready in about 20 minutes, pairs seedless watermelon, full-fat coconut milk, and honey for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups seedless watermelon, cubed and chilled
• 1 cup full-fat coconut milk
• 2 tbsp honey
• 1 tsp lime zest
• 1 tbsp unflavored gelatin powder
• 1/4 cup cold water
• for garnish fresh mint leaves

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Sprinkle 1 tbsp unflavored gelatin powder over 1/4 cup cold water in a small bowl and let bloom for 5 minutes.
2. Step 2: In a small saucepan over low heat, gently warm the bloomed gelatin just until fully dissolved, about 1-2 minutes. Remove from heat and set aside.
3. Step 3: In a blender, combine 3 cups chilled watermelon cubes, 1 cup full-fat coconut milk, 2 tbsp honey, and 1 tsp lime zest. Blend on high until completely smooth.
4. Step 4: With the blender running on low speed, slowly pour in the dissolved gelatin mixture and blend for 10 seconds to incorporate evenly.
5. Step 5: Pour the mixture into 4 small serving glasses or bowls and refrigerate for at least 4 hours until set to a pudding consistency.
6. Step 6: Garnish each pudding with fresh mint leaves before serving chilled on a hot summer day.