1 (10 ounce) can watermelon chunks, drained and juice reserved
1 (30 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
1 can marshmallow creme
1 bunch minty pecans
1 pint mini marshmallows
2 cups chopped pecans
In a large bowl, blend watermelon and orange juice. Pour in lemonade concentrate, marshmallow cream and minty pecans. Mix gently; eat with spoon.
I really like this recipe and have already tried it occasionally while out camping. The coconut and fruit should not be confused with one another. The coconut milk is important for thickening up and maintaining a moist texture. The fruit should not be confused with the milk, the coconut milk should be used for heaping over ice cream and bread. The batter should not be put in the oven until it is quite cool, as if it were too thick, the coconut milk will crisp up and the color will be lost.
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