Dissolve the gelatin in the boiling water and stir into the watermelon puree. Pour the mixture into a 9 x 13 casserole dish and chill overnight or until very firm.

Lightly toast cup of coconut and set aside to cool.

Add layer of whipped cream to serving dishes.

Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream.

Top with coconut.

Add dollop of whipped topping and sprinkle with toasted coconut. Serve immediately.

Source:

Watermelon.org