The refreshing flavor of watermelon is given depth when sweetened with maple syrup and soured by citrus. For a heartier breakfast parfait use this cooling custard in place of yogurt by folding in some homemade granola. This recipe comes to us from Kathy of Healthy, Happy Life.
For the watermelon custard:
- 6 cups watermelon, chopped
- 1/3 cup soy milk
- 1/3 cup water
- 2 tablespoons agar**
- 1 16 ounce package silken tofu
- 1/2 cup maple syrup
- 2 teaspoons salt
juice from 3 lemons
- juice from 4 limes
1/4 cup cornstarch
- 1/8 tsp vanilla extract*
- 2 tablespoon butter, nondairy spread, coconut milk or oil*
- leftover watermelon slices, for garnish
For the granola parfait version (optional):
- a little oil or cooking spray, for preparing the baking sheet
- 2/3 cup steel cut oats
- 1/3 cup unsweetened shredded coconut
1/2 cup nuts of choice, chopped
- 2 1/2 tablespoons flax seed meal* or wheat germ*
- 1 tablespoon canola, grape seed, macadamia nut or olive oil
1/4 cup maple syrup
- 1/4 cup agave nectar***
1 teaspoon vanilla extract
- 1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup dried fruit of choice
*optional. Found in health food stores or the health section of grocery stores.
** optional. A meatless gelatin substitute, agar can be found in health food and Asian speciality stores. Without the agar, this watermelon custard will still be deliciously refreshing, but it won’t be as firm.
*** Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
To make the watermelon custard:
Puree your watermelon in a food processor until smooth. Measure out about 3 cups.
If using agar, place the water or soy milk in a large pot over medium-high heat and bring to a boil. Dissolve the agar into the boiling liquid and stir for 2-3 minutes, or until the agar has dissolved.
Pour half of the watermelon mixture into the pot and the other half back into the food processor.
Add the silken tofu to the food processor and blend until smooth. Add the maple syrup, salt, lemon or lime juice, cornstarch and vanilla to the food processor and pulse to combine.
Stir constantly as you add the other half of the watermelon puree to the boiling water. After the watermelon is incorporated to the boiling water, add the tofu watermelon mixture from the food processor, stirring constantly. Add the coconut oil or spread, if using. Continue to stir and boil the watermelon liquid over medium-high heat for 2-3 minutes more.
Remove the pot from heat. Pour the watermelon mixture back into the food processor and puree to get the smoothest consistency. Pour into a serving container and chill in the refrigerator.
Chill in fridge for at least 3-4 hours, or until the custard has set.
To make the granola (optional):
Preheat the oven to 400 degrees.
Prepare a baking sheet or casserole dish with a layer of parchment paper and a light coating of cooking spray or canola oil.
In a large mixing bowl, place the oats, coconut and nuts. Toss well and transfer this dry mix to the prepared casserole dish. Spray a bit of oil on top of dry mix to speed up the toasting process.
Place the dish in oven and toast for 10 minutes.
If using flax seed meal or wheat germ, dry toast them in a pan on the stove for about 1 minute over low heat. Transfer toasted meal to large mixing bowl and set aside.
Place a soup pan on the stove over high heat. Add the spread or oil if using, maple syrup or agave nectar, vanilla extract, salt and cinnamon. Heat until it has melted together and becomes bubbly. Turn heat down to low.
Measure dried fruit and flax seed meal or wheat germ and place in large mixing bowl. Toss well.
Pull the casserole dish out of the oven after oat nut mixture has toasted for 10 minutes. Carefully transfer the toasted mix into the large mixing bowl with the fruits and seeds. Turn oven up to 400 degrees.
Pour the butter sugar mixture into the mixing bowl. Stir well until the mixture is thick, firm and well combined.
Pour the granola mixture back onto the baking sheet or casserole dish in one even layer. Bake for 15-20 minutes, stirring the granola ever 5 minutes, until the granola is toasted and golden brown.
To complete the watermelon custard granola:
After watermelon custard has set and granola has toasted, fold about 1/3 cup cooked granola into every 1 cup serving of watermelon custard. Serve with an extra slice of watermelon on top, if desired. Enjoy!