Watermelon Jello (Whole30, AIP)

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Last Updated on December 30, 2022

There is nothing like a sweet slice of watermelon on a hot summer day. Take some of that fresh fruit and make this super simple Watermelon jello recipe

Watermelon Jello

I bought a couple of watermelons a week ago thinking  Mr. Bejelly, Little and I would dig into it, but then Mr. Bejelly kindly reminds me he doesn’t like watermelon. 

I swear the man is just so dang picky sometimes.  It’s amazing to me how many of my favorite foods I haven’t eaten in years because he’s not a fan of it.

Little, of course, is digging in with me and after one melon down, I’m thinking of ways to enjoy watermelon. At first, I think, ok, I can have some with my favorite chamoy sauce recipe but then inspiration hits me and I think – Jello.  


Now, this Watermelon Jello jello does have some jiggle but it’s not going to survive being tossed around like the stuff in the commercials.  

It is a great fun way to get in some healthy gelatin and enjoy fruit in a new light. It’s also a really simple Whole30 dessert.

Yield: 4

Watermelon Jello

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes



  1. Cut up a watermelon and place the pieces in a blender or food processor and blend until you have a liquid. Strain the liquid through a nut milk bag and you will need 3 cups of watermelon juice.
  2. Place the watermelon juice on the stove top on low heat. You simply want to warm it so that the gelatin will break down. When it's warm to the touch, remove from the stove and add the gelatin and mix thoroughly.
  3. Grease the mold with the 1 tsp of coconut oil and pour in the watermelon juice.
  4. Place in your fridge and let chill for 8 hours or until set.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 94Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 48mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 5g

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22 thoughts on “Watermelon Jello (Whole30, AIP)”

  1. I wonder if the flavor would be more intense if I boiled down the juice a bit, but then I would have to remeasure it to know how much gelatin to use…. I had to strain the jello due to very mild clumping of the gelatin. I also added a pinch of salt, a tsp of lime juice, and a tbsp of honey. Yum!


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