Desserts, fruit, fresh, honeydew melon in coconut milk 1  Desserts, fruit, fresh, honeydew melon in coconut milk 3

This is a refreshing, simple conclusion to a tropical meal. Two things are important to its success: First, make sure your melon is ripe and sweet; Second, make sure that both the melon and the coconut milk mixture are cold.

one 13 to 14 ounce can well-stirred unsweetened coconut milk

3 tablespoons sugar

juice of 2 medium limes, or to taste

1 large, ripe honeydew melon (5 pounds), chilled

julienned lime zest to garnish

sweetened flaked coconut to garnish

1. Stir together coconut milk, sugar and lime juice (remove the lime zest before cutting the limes and juicing them) 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. (Alternatively, you can combine the coconut mixture a day ahead and chill it in the refrigerator. It thickens slightly when cold.)

2. Halve melon and discard seeds. Scoop melon into balls with a melon-ball cutter. Divide the melon among 8 serving dishes, then spoon coconut milk over top. Garnish with julienned zest and flaked coconut and serve immediately.

adapted from Gourmet Magazine, August, 2002


SERVE WITH: Almond coconut wafers

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