Watermelon Wedges - cooking recipe

Ingredients

1/2 small watermelon, skin on
1/2 cup strawberry jam
200 g desiccated coconut

Preparation

Cut watermelon into triangular wedges 2cm thick.
Warm jam in a microwave for 30 seconds on high.
Spread coconut on a plate or sheet of baking paper.
Brush jam over the watermelon flesh, then dip each wedge in coconut.
Place coated wedges on a baking paper-lined tray and freeze overnight.
Serve chilled.