Make a big old "cake" out of watermelon and frost it with creamy coconut yogurt. Just add fresh berries, and dessert is served.
SAVE ON THIS RECIPE!
To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Use the freshest berries of the season in as many varieties as you like.
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