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Scoop out the flesh from ½ of a seedless watermelon and blend until no chunks of watermelon remain. Strain through a fine mesh sieve and discard the pulp.
Divide the watermelon juice into 1 cup and 3 cup portions. Place the 3 cup portion in a saucepan over low heat and whisk in the sugar.
In a small mixing bowl, combine the 1 cup portion of watermelon juice and the cornstarch and whisk until no lumps remain.
Heat the watermelon juice and sugar until you can see the juice steaming, then add in the cornstarch slurry and whisk to combine.
Continue cooking on low/medium low heat until the mixture thickens up and starts to simmer. Once it begins to simmer, continue simmering for about 3-5 minutes. When done, the mixture should coat the back of a spoon and will form a triangle when falling off of a spatula.
Optional - If you want to make your pudding with a green “rind”, repeat the process with honeydew (quantities above).
Strain the watermelon mixture through a fine mesh sieve and set aside to cool.
Once the pudding has cooled to about 85˚F, stir in the chocolate chips very gently (if you stir too much, they may start to melt), then pour into small serving dishes (glass jar or ramekin), top with chopped pistachios, and refrigerate.
Let the pudding chill for a few hours, or overnight, until it’s set up into a pudding-like consistency.