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Honeydew Melon in Coconut Milk

in Diana's Recipe Book

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Servings: 8
When you're having friends or family over for lunch or dinner during the summer, you don't want to spend your time cooking in a hot kitchen so here's a great little dessert recipe that is simple to make and there is no cooking envolved. A light and refreshing ending to a warm summer's day meal.

If desired, you may substitute the honeydew melon with cantaloupe or other sweet melon of your choice.

1 (13- to 14-oz) can well-stirred unsweetened coconut milk
3 tablespoons sugar
1 1/2 teaspoons fresh lime juice, or to taste
1 large honeydew melon or large cantaloupe or other sweet melon of your choice (5 lb), chilled

Garnish: julienned lime zest
Special equipment: a melon-ball cutter

Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.

Halve melon and discard seeds. Scoop melon into balls with cutter.

Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.

Makes 8 servings.

Source: Gourmet Magazine August 2002
Date: June 8, 2006


Reviewer: Anna Sneha
It's a really refreshing one, a chiller.


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