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Watermelon Pudding or Sauce

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“A unique, good tasting, somewhat exotic dessert. Called "Gelo di Melone" if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts.”

Ingredients Nutrition


  1. Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
  2. Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
  3. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
  4. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
  5. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
  6. Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
  7. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
  8. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.

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