Try Gelo di melone, a silky, but not as smooth as American pudding, and light Watermelon Pudding from Italy, specifically Sicily.

It’s not like regular American pudding, not as sweet and the texture is different but the flavor is amazing. This version is a lot better, lightly sweetened from the REAL watermelon used, and topped with chopped pistachios and a sprinkle of cinnamon.

If you like watermelon as much as we do, try our watermelon jelly or our no churn watermelon swirl ice cream.

recipe highlights

A Taste of Sicily: Experience a unique and refreshing Italian dessert, straight from the island of Sicily.
Light and Silky Texture: Enjoy a delicate, silky pudding that’s lighter than traditional American versions.
Real Watermelon Flavor: The natural sweetness of real watermelon shines through, creating a refreshing and not overly sweet treat.
Perfectly Balanced: The slightly textured, silky pudding is complemented by the crunchy pistachios and warm cinnamon.
Simple Elegance: This dessert is easy to make yet offers a sophisticated and delightful flavor experience.
A Better Pudding: This is not your average pudding, Gelo di melone offers a much better and more refreshing flavor.

about this recipe

When I first heard of Watermelon pudding it was a few years ago at a dinner party with my extended family. A woman was raving about something called Gelo di melon she had at a local fine dining restaurant.

I remember wondering at the time if that was some kind of exclusive thing. It’s not. I googled it. It’s a Sicilian pudding and it’s quite popular, actually. And delicious, but I am getting ahead of myself.

I looked around for years at dozens of recipes, and the one thing I kept seeing people mention, is that it was traditionally made with the addition of jasmine water. So we found jasmine extract and made our own jasmine water. I’m glad we did because it definitely added a very very light floral undertone making this even better!

watermelon pudding vertical in a mason jar

ingredients and substitutions

watermelon – fresh and cut up
granulated sugar – you will need to adjust this based on how sweet your watermelon is
cornstarch
jasmine water – if you can’t find jasmine water, use jasmine extract to make your own jasmine water which can be used for a lot of things.
pistachios ground/crushed – these are optional, but traditional
ground cinnamon, if desired- totally optional, however ground nutmeg is also delicious!

Get the full ingredient list and full instructions in the printable recipe card below.

Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.

Close Up of Watermelon Pudding in a Mason Jar

storage tips & leftovers

Refrigeration is Key: Gelo di melone must be stored in the refrigerator.
Airtight Container: Place the pudding in an airtight container to prevent it from absorbing other flavors and to maintain its texture.
Short Shelf Life: It’s best to consume watermelon pudding or Gelo di melone within 2-3 days. The texture can change and become less desirable after that.
Don’t Freeze: Freezing is not recommended, as it will significantly alter the texture and make it watery when thawed.
Add Toppings Later: If you’re not serving it immediately, store the pudding without the pistachio and cinnamon toppings. Add them just before serving to maintain their freshness and texture.

By following these tips, you can enjoy your homemade cookies for days or even weeks.

kitchen items we used

These are the tools and supplies we used for this recipe. If you purchase anything using one of our links, we will make a small commission from Amazon.

tips & tricks

Use Ripe Watermelon: The riper and sweeter the watermelon, the better the flavor of your pudding. Avoid underripe or mealy watermelons.
Chill Time: Allow ample time for the gelo di melone to chill and set completely. At least 4 hours, but preferably overnight, is best.
Topping Timing: Add the chopped pistachios and cinnamon just before serving to maintain their texture and freshness.
Taste Test: Before pouring the mixture into your molds, do a taste test. If it is not sweet enough for your liking, add a very small amount of sugar. Remember that the natural sweetness of the watermelon is what makes this dessert special.
High Quality Cinnamon: Using a high quality cinnamon will make a huge difference in the overall flavor.

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Side note: I have now tried this same recipe with orange blossom water and also rose water and omg! Try it with whatever you can get because it’s worth it!

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