• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Father's Day
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Desserts

    Watermelon Pudding with Whipped Cream and Pistachios

    Published: Aug 5, 2021 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Is there a dessert that says summer more than Watermelon Pudding?

    Stemmed cup with watermelon pudding.

    I have been devouring watermelon this summer after becoming obsessed with this Watermelon Cake with Cream Cheese Frosting!

    Two tiers of watermelon with cream cheese frosting piped around the edge of each layer and cherries, blackberries, blueberries and raspberries pile on the top, down one side and round the base.

    Actually, if your watermelon was big enough you may be able make the pudding with all the odd pieces that you cut away to get the cake shape. You will need about 4 cups of coarse watermelon chunks.

    Ever cut into a watermelon and find it is a bit riper than you would like? My heart sinks when I see the porous flesh that spells 'soon to be mushy'. Well - this would be a perfect way to use that up because texture doesn't matter here - just flavour!

    This pudding is a snap to make. Blend, heat, strain, pour. That will cover off the pudding part. Then comes the fun part with the whipped cream and pistachio and chocolate toppings.

    Stemmed cups with watermelon pudding topped with whipped cream and garnished with crushed pistachios and chocolate shavings

    Toppings are optional as are the amounts. Use as much or as little as you like. No pistachios? Try almonds or skip altogether. Same goes for the chocolate. If you are using chocolate use good quality dark chocolate for best effect.

    For adults - I was tempted to add just a wee drop of Pernod to the whipped cream for that anise flavour. And it was delicious! If you decide to try that -beware- Pernod is VERY strong so 'a little dab 'll do ya'! There are also melon or fruit liqueurs out there that might be good too.

    This is a great recipe for kids just starting to cook. The thickener is cornstarch and if you combine the juice and cornstarch in a jar and shake well you won't have any lumps. (A great precursor to ultimately making gravy!)

    My husband was not a big fan of the consistency of the pudding thickened with cornstarch. It is more like an instant pudding than a jello so I have included instructions to make it more jello-like with the recipe.

    Small clear dishes with watermelon pudding topped with whipped cream.

    This is a traditional Sicilian dessert called 'gelo di melone' that is made with jasmine flower essence. I have not seen that in my neck of the woods so I took direction from the Epicurious recipe and added some fennel seeds. You could use anise seeds as well but both are totally optional.

    You can make the pudding up to 2 days ahead. If you add cream of tartar to the whipped cream you could decorate the day before or to be safe earlier in the day of serving. Chocolate shavings can go on ahead of time but I would only sprinkle the nuts just before serving to retain the crunch.

    Stemmed cup with watermelon pudding topped with whipped cream and garnished with crushed pistachios and chocolate shavings

    Watermelon Pudding

    Easy summer dessert!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 7 minutes mins
    Chilling Time: 4 minutes mins
    Servings: 4 servings

    Ingredients

    • 4 cups watermelon pieces
    • 2 tablespoon cornstarch see variation below for gelatin version
    • ¼ cup sugar + 1 tsp
    • ½ teaspoon fennel seeds optional
    • 1 teaspoon fresh lemon juice
    • ⅓ cup whipping cream
    • 3 tablespoon Pernod optional
    • 2 tablespoon pistachios for garnish crushed
    • 2 tablespoon grated chocolate for garnish preferably good quality dark chocolate

    Instructions

    Watermelon Pudding

    • Blend the watermelon well. Strain puree through a fine sieve and discard any solids.
    • Add 2 Tbsps cornstarch to a small jar with a tight fitting lid. Remove 2 Tablespoons of watermelon juice and pour over the cornstarch. Shake very well to remove all lumps. Set aside.
    • Bring the remaining watermelon juice, ¼ cup of sugar and fennel seeds to a boil in a saucepan over medium/high heat. Stir until sugar is dissolved. Shake the cornstarch jar again and whisk in to the saucepan. Reduce heat and simmer about 3 minutes, stirring a few times. Stir in lemon juice.
    • Remove from heat and pour mixture through a fine sieve into a serving bowl or 4 individual cups. Discard solids. Cover and chill about 4 hours to allow pudding to set.

    Toppings

    • Beat cream with 1 teaspoon of sugar ( and Pernod if using) until medium peaks form. Crush pistachios and grate a bit of dark chocolate.
    • Spoon or pipe whipped cream on top of the pudding and sprinkle with pistachio crumbs and chocolate shavings.
    • Pudding will keep in the fridge about 2 days.

    Notes

    Variation:   For a more gelled consistency use gelatin to thicken the pudding.
    Take 3 cups of strained watermelon puree and reserve remaining puree for another user.  
    Sprinkle 28 grams unflavoured gelatin over ¼ cup of the watermelon puree and set aside for 5 minutes. 
    Meanwhile, add the lemon juice and icing sugar (omit fennel seeds) to the  remaining 2 ¾ cups  of puree.  Heat just until the sugar is  dissolved.  Remove from heat and stir in the gelatin mixture. 
    Divide among 4 serving cups.  Refrigerate until set, about 3 hours at least.  Will keep covered in the fridge for a couple of days.  Proceed with toppings when ready to serve.
     

    Nutrition

    Calories: 244kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 271mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1176IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Father's Day Recipes

    • French Brie Burger
    • Juicy burgers filled with melted cheese, caramelized onion and bacon, on a bun on a summery plate with dill pickle slices.
      Beer Can Stuffed Burgers
    • bourbon-bacon-burger
      Double Bourbon Bacon Burgers
    • Quartered quesadillas on a plate with avocado on the side
      Grilled Chicken Quesadillas

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.