Puree the watermelon in a blender or food processor. Pour the pureed melon into a fine mesh sieve over a large bowl. Press down on the fruit to help extract as much juice as possible.
Measure the juice and place in a saucepan.
For every one cup of watermelon juice, add 1 ½ tbsp instant (Minute) tapioca, 2 tbsp sugar and a pinch of salt. Stirring constantly bring to a full boil over medium high heat.
Remove from the heat and let cool, stirring from time to time. Once the pudding has cooled spoon into serving dishes. Cover and refrigerate until serving.
To serve: make the topping by stirring together the Greek Yogurt and honey. Spoon a little of the yogurt on top of the pudding and garnish with a mint leaf.
Recipe Notes
Pudding will keep in the refrigerator for three days