Place the coconut cream in the refrigerator for few hours so that the cream part will easily separate from the milk part.

Cut out the green peel and the white part of a medium size watermelon.

Slice the watermelon horizontally in thick slices, double the height of the cupcake liners you are going to use.

Using a small circular glass or any small circular object you can find in your kitchen (i.e. cookie cutter, cup, lid…) cut out small cylinders.

Refine the sides of the cylinders with a knife.

Place the watermelon cylinders on a paper towel, place another paper towel on top and pat them to remove any extra water.

Place the watermelon cylinders in the cupcake liners. I suggest to use strong cupcake liners or to double them as the watermelon will release some water and will soak them a bit.

Prepare the frosting. Open the coconut cream container and place the cream only (not the milky liquid) in a bowl.

Add the vanilla extract and the maple syrup or agave nectar. If you want the cupcakes to be 100% sugar free you can skip the maple/agave.

With an electric beater whisk the coconut cream for 2/3 minutes in order to form a firm cream.

Place the frosting in a pastry bag and decorate the cupcakes.

Add some raspberries or mint leaves or decorations on top following the party theme.

Store the cupcakes in the refrigerator up until serving them.