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Washington Post

Watermelon coconut ice is a no-cook, no-added-sugar treat

I enjoy ice cream as much as the next person, but it's not my first choice for a cooling treat on a scorching summer day because it's so rich and dense. For that kind of refreshment, I go for colder, thirst-quenching fruity ices. I'd definitely stand in line for well-crafted Hawaiian shaved ice, Italian granita or a Mexican paleta, but most of the time I whip up my own frozen fruit treats. They're easy to throw together; it's fun to play around with flavor combinations; and you can make them healthier by using inherently sweet fruit, without any need for added sugar. Get the recipe: Watermelon Coconut Ice This version offers maximum relief from the heat with one of the most hydrating fruits, watermelon — it's about 90 percent water, so its name doesn't lie — which, in addition to sweetness, supplies a good amount of vitamins A and C, as well as the antioxidant lycopene and the amino acid L-citrulline. You start by cutting watermelon into cubes and freezing it. Meanwhile, you also chill a can of unsweetened full-fat coconut milk in the fridge. When ready to serve, scoop out the thick layer of coconut cream at the top of the can and reserve it, then blend the fruit with some of the coconut water that remains in the can and a zesty combination of fresh ginger and lime juice. Whirred into scoopable, blush-colored ices, the fruit transforms into a lively sweet treat. A dollop of reserved coconut cream adds a luscious finishing touch, resulting in a healthful dessert that's exhilarating, gently sweet and powerfully refreshing. Get the recipe: Watermelon Coconut Ice