melon with coconut milk

June 1993
1 servings
  A; (3 1/2-ounce) can
  ; (about 1 cup)
  ; sweetened flaked
  ; coconut
1 cup Boiling water
¼ teaspoon Freshly grated lime zest
4 cups Julienne strips of honeydew melon; cantaloupe, Persian
  ; melon, or casaba or
  ; a combination,
  ; chilled

In a blender puree the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

Serves 4.

Gourmet June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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