Coconut-Watermelon Salad

• 1/3 cup sweetened coconut flakes
• 3 tablespoons sweetened condensed milk
• 2 tablespoons heavy cream
• Juice of 1/2 lime
• Kosher salt
• 5 cups chopped seedless watermelon
• Pinch of ground cinnamon

1. Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 to 8 minutes.
2. Transfer to a bowl and let cool.
3. Combine the condensed milk, heavy cream, lime juice and a pinch of salt in a small bowl.
4. Put the watermelon in a large bowl and drizzle with the condensed milk mixture.
5. Sprinkle with the toasted coconut and the cinnamon.
6. Photograph by Kana Okada

coconut flakes, condensed milk, heavy cream, lime, kosher salt, seedless watermelon, ground cinnamon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-watermelon-salad-recipe.html (may not work)