HONEYDEW MELON IN COCONUT MILK (for four)

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

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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