Description
These Watermelon Pudding Cups are a refreshing and delightful summer dessert that combines the natural sweetness of watermelon with a creamy pudding texture. Light, fruity, and perfect for a hot day!
Ingredients
Scale
Pudding:
- 2 cups fresh watermelon puree (seedless)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
Topping and Garnish:
- Whipped cream
- Diced watermelon
- Mint leaves for garnish (optional)
Instructions
- In a medium saucepan, whisk together the watermelon puree, sugar, cornstarch, and salt until smooth.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into small cups or ramekins. Let cool slightly, then refrigerate for at least 2 hours or until fully chilled and set.
- Before serving, top with whipped cream, diced watermelon, and mint if desired.
Place the pan over medium heat and slowly whisk in the milk and heavy cream. Continue cooking, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
Notes
- Use ripe, seedless watermelon for best flavor.
- You can strain the puree for an extra smooth texture.
- For a dairy-free version, substitute with coconut milk and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
