Description
Watermelon Pudding Cups are a refreshing and light summer dessert made from fresh watermelon puree, gelatin, and whipped cream. This no-bake pudding balances the natural sweetness of watermelon with a hint of tangy lemon juice and smooth, fluffy cream, making it a perfect chilled treat for hot days.
Ingredients
Scale
Main Ingredients
- 6 cups cubed seedless watermelon, chilled
- 1/4 cup granulated sugar (adjust to taste based on watermelon sweetness)
- 2 tablespoons lemon juice, freshly squeezed
- 1 packet (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
Whipped Cream
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Fresh mint sprigs
- Watermelon wedges
- Whipped cream
Instructions
- Prepare Watermelon Puree: Cube the chilled watermelon and blend until smooth. Strain through a fine-mesh sieve for an extra smooth texture. Adjust the sweetness by stirring in granulated sugar to taste and then add freshly squeezed lemon juice.
- Bloom Gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5-10 minutes to let the gelatin absorb the water and bloom.
- Dissolve Gelatin in Watermelon: Gently heat the watermelon puree in a saucepan over low heat, avoiding boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Partially Set Gelatin Mixture: Pour the watermelon mixture into a bowl or container. Cover with plastic wrap pressed directly onto the surface and refrigerate for 2-3 hours until the mixture thickens but is not fully solid.
- Whip Heavy Cream: Chill a mixing bowl and whisk in the freezer for 15-20 minutes. Pour the heavy cream into the bowl and beat on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue beating until stiff peaks form without overwhipping.
- Combine Mixtures: Remove the partially set watermelon mixture from the fridge and whisk gently to smooth out any lumps. Carefully fold the whipped cream into the watermelon mixture in two or three additions to maintain a light texture.
- Chill to Set: Spoon the combined watermelon pudding mixture into individual serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight, to allow the pudding to fully set.
- Garnish and Serve: Before serving, garnish with fresh mint sprigs, watermelon wedges, or a dollop of whipped cream if desired. Serve chilled for a refreshing summer treat.
Notes
- For an ultra-smooth pudding, straining the watermelon puree is highly recommended.
- Adjust sugar based on the natural sweetness of your watermelon for best flavor.
- Do not boil the watermelon puree when adding gelatin, as high heat can deactivate gelatin’s setting ability.
- Be careful not to overwhip the cream to avoid turning it into butter.
- The pudding improves in texture and flavor when refrigerated overnight.
- Use seedless watermelon to avoid gritty texture and seeds in the pudding.
