Watermelon Coffee Bliss

Coffee Cream Ingredients:
2 cups Thai coconut meat
1/8 tsp. Himalayan sea salt
¼ cup organic agave
20 drops coffee medicine flower extract
¼ cups melted coconut oil
2 tbsp. lecithin granules (ground to powder in coffee grinder)

Garnish Ingredients:
1 seedless medium watermelon
1 ½ tbsp. ground dark roast coffee
1 handful of French roast whole coffee beans
Mint leaves

Directions:
Place the coconut meat, salt, agave, and medicine flower extract into a Vitamix. Blend until creamy smooth. Grind the lecithin granules into powder in a coffee grinder. Turn the Vitamix on low and add in the coconut oil. Tamp it with a tamper until it is mixed in evenly. Slowly pour the lecithin powder into the Vitamix on low. Make sure not to over blend. Remove the frosting from the Vitamix and place in an airtight container. Place into the refrigerator for 4 hours. Remove the cream from the refrigerator and let it set on the counter to soften while preparing the watermelon. Cut the ends off the watermelon and then peel the skin off the rest of the melon with a chef knife. Take a round food mold that measures 2.75 in diameter X 2.1 high. Place it on top of the watermelon toward one of the edges. Push it as far down into the watermelon as possible. Then take the knife and using the edge of the mold as a guide, cut all the way down the length of the watermelon. Push the mold all the way down to the bottom. You will then have a long tubular piece of watermelon. Save the remaining watermelon for snacking. Repeat the procedure using up the remaining melon. You should have 3 long tubular pieces of watermelon when finished. Take the 3 tubes and cut one end off of each one in order to make them straight. Using the straight edge, slice the tubes into 1 inch thick slices. Place the cream into a pastry bag with an Ateco 827 tip. Take a decorative platter and place 8 watermelon slices on the platter. Take the cream and place little florets all the way around the edges of each slice. Place the remaining slices on top of the cream, forming sandwiches. Then place a large floret in the top center of each one. Sprinkle the top of each one with the coffee powder. Sprinkle the powder around the outside of the platter as well. Repeat the procedure with the whole coffee beans. Place the mint leaves in the top center of the florets. Refer to the photo if needed for decoration.

Best if consumed within a few hours.