Eat watermelon this summer

From drinks to dessert ideas, eat your summer watermelon for every course with these genius recipes, courtesy of the Australian Watermelon Association.
Coconut pancakes with watermelon
1 vanilla bean110 g (½ cup) caster sugar1 tbsp fresh lemon juice750g piece of watermelon, peeled, deseeded, cut into 1cm cubesDouble cream, to serve
Coconut pancakes25g (⅓ cup) shredded coconutpacket of pancake mixMelted butter, extra, to grease

Use a small sharp knife to split the vanilla bean lengthways without cutting all the way through. Place the sugar, water, lemon juice and vanilla bean in a medium saucepan over low heat. Cook, stirring, for two to three minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for five minutes.
Remove from heat and use tongs to remove the vanilla bean. Use the knife to scrape the vanilla seeds into the sugar syrup. Discard the pod. Add the watermelon pieces to the syrup and set aside for 25 minutes to develop the flavours.
Dry fry the coconut in a small non-stick frying pan over low heat for three to four minutes or until golden brown. Transfer to a small bowl and set aside for five minutes...